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1
Remove orange peels: Cut off both ends of the oranges.
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2
Stand them up on the cut side and remove the rest of the peel and pith by cutting away strips; move your knife down the sides of the orange from top to bottom.
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3
Use a cutting board with a canal for catching juices, and cut oranges, crosswise, into rounds.
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4
Place in a bowl and tip in juices.
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5
Add fleur de sel and chopped mint, and toss together.
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6
Slice radishes and daikon as thin as you can.
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7
(Use a mandolin or a Japanese slicer if you have one.)
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8
Place in separate bowl and sprinkle with fleur de sel.
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9
Whisk together lemon juice, agave, cinnamon, cayenne and pistachio oil.
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10
Divide evenly among the two bowls with oranges and radishes, and toss.
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11
Use a slotted spoon to lift oranges from juices that accumulate in bowl and arrange, with radishes, on a platter or plates.
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12
Just before serving, spoon on the juices and dressing left behind in bowl, and top with pistachios and mint.
