2 blood oranges, peeled, pith and ends removed and
cut width-wise into 1/4 — inch
slices 1 large navel orange, pith and ends removed and
cut width-wise into 1/4 — inch
slices 2 tablespoons chopped red onion 1 ounce goat's milk chevre cheese, crumbled 2 tablespoons raw pistachios 12 fresh mint leaves, julienned, plus a few extra for garnishing extra sea salt and fresh cracked pepper, to taste