Instructions

1. 1

   About 1 hour before making salad, place onion slices in bowl and marinate in lemon juice. Peel oranges and cut into thin, round slices with very sharp knife.

2. 2

   Cut rounds in half and pick out seeds.

3. 3

   Place oranges in large work bowl, drain onion of all excess liquid and add onion to oranges.

4. 4

   Sprinkle mixture with pepper.

5. 5

   Combine oil and vinegar to make the vinaigrette.

6. 6

   Pour over oranges, cover and set aside in cool place to infuse for 30 minutes.

7. 7

   Add cucumber, pomegranate arils and olives. Adjust seasoning, then scatter mint over top and serve.This recipe yields 6 servings.Wine Suggestions: Rose and blush wines, such as American white Zinfandels, are a good beverage choice when pairing with foods that are fruity, acidic, spicy and complex, such as this salad.Comments: The inspiration for this salad is North Africa, where pomegranates are used in a variety of creative ways. The salad's secret is its startling interplay of flavors: the tartness of the fruit, the onion - the infusion of the onion is an important step, so do not skip it - and most importantly, the saltiness of the olives. The lemon removes the sharpness of the raw onion and colors it pink, an important visual note in the salad's appearance.