Blood Orange Salad with Toasted Coriander Pistachios

Directions

1. Using a sharp knife, cut off the orange and grapefruit rinds vertically starting from the top
2. Slice the oranges so that you have beautiful round pieces - about 1 cm thick and arrange on platter leaving center open
3. In the open center of the platter, place a dollop of organic goat cheese
4. Tear the mint leaves and sprinkle over the top (tearing herbs keeps the integrity of the delicate taste and smell, also allows for longer shelf life)
5. Cut the figs into long strips and arrange on the oranges
6. Put 1/2 c. of pistachios in a small plastic bag, and crush with a rolling pin to obtain small crushed pieces
7. On a dry, un-oiled pan, heat the pistachios and coriander on medium heat for 2 min, stirring occasionally - when complete, sprinkle over salad
8. Let’s candy some lemon peel! Slice off the rind of half a lemon and cut into very small cubes
9. Combine the lemon rind cubes, sugar, and water in a small sauce pan and bring to a boil, once boiling reduce heat to a low simmer and stir continuously until thick sugar syrup covers the lemon peel cubes. Let cool, and spoon over the salad.
10. Drizzle your favorite honey over the salad and enjoy!