For the salad:
1/2 cup of sliced black olives
1/2 small red onion, thinly sliced
1/4 cup pomegranate seeds
10-15 mint leaves, whole leaf or sliced
For the dressing:
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
3 tablespoons extra virgin olive oil
A pinch of pepper or cayenne (optional)
A pinch of sea salt
Peel the oranges and cut them into slices. Place the slices on your serving plate. Add the ripe black olives, pomegranate seeds, sliced red onion and mint leaves.
Make the dressing by mixing the lemon juice, orange juice, olive oil, spicy paprika or pepper if used, and sea salt in a bowl. Pour dressing abundantly over the salad and serve at room temperature.
SEEN IN: http://www.huffingtonpost.com/2014/10/29/recetas-aceitunas-espana_n_6070460.html