Recipe - Moroccan Orange-Walnut Salad

6 lg Oranges
1 tablespoon Honey
One half teaspoon Cinnamon
1 pound Mixed salad greens;
clean,dry,chill
One half cup Thinly cut or sliced up red onion
1 cup Thinly cut or sliced up radishes
3 tablespoon Extra virgin olive oil
Salt; to taste
Freshly ground black pepper
1 cup Toasted walnut halves (or
chopped toasted walnuts)

DO STEP ONE AHEAD OF TIME, IT'S MOST OF THE WORK. STEP ONE:

At least one hour ahead, peel and section the oranges, using a serrated
knife. First cut off the polar ends of the peel, then slice the peel off
the sides. With a gentle sawing motion, cut in one side of the membrane,
and out the other, releasing each orange section into a bowl. Squeeze all
excess juice from the remaining membrane into the bowl as well, and pick
out the seeds if necessary. Discard the membrane.

Drizzle honey if desired, and sprinkle cinnamon over the orange slices.
When you are finished drizzling and sprinkling, cover the bowl and let it
stand at room temperature at least one hour.

STEP TWO:

Shortly before serving, toss the greens in a large bowl with the onion
radishes and olive oil. Season to taste with salt and fresh ground black
pepper.

STEP THREE:

Just before serving, add the oranges with all their liquid, and toss well.

STEP FOUR:

Serve topped with walnuts.

Recipe by: The Enchanted Broccoli Forest/Mollie Katzen

Posted to MCRecipe Digest V1 #789 by Lynn Cage ltcage@onr.com on Sep 18,
1997