Moroccan Orange-Walnut Salad (Zwt Ii)

• 6 large oranges
• 1 tablespoon honey
• 1/2 teaspoon cinnamon
• 1 lb mixed salad green (clean, dry & chill)
• 1/2 small red onion (thinly sliced)
• 10 radishes (thinly sliced)
• 6 tablespoons extra virgin olive oil
• salt (to taste)
• black pepper (to taste, freshly ground)
• 1 cup walnuts (toasted & chopped)

1. Peel & section oranges using a sharp paring knife or serrated knife. (To do this, 1st cut off the polar ends of the peel & then slice the peel off the sides. W/a gentle sawing motion, cut in 1 side of the membrane & out the other, releasing ea orange section in a bowl. Squeeze all excess juice from the remaining membrane into the bowl as well & pick out seeds, if necessary.) Discard membrane.
2. Drizzle honey & sprinkle cinnamon into the orange slices. Stir gently to mix, cover & set aside till serving time.
3. Just b4 serving, toss greens in a lrg bowl w/onion, radishes & olive oil. Season to taste w/salt & freshly ground pepper.
4. TO SERVE: Bring orange sections, tossed greens & walnuts to the table in separate containers. Let ea person assemble his or her own salad by piling some greens on a plate, spooning over some oranges-au-jus & sprinkling a few walnuts on top.

oranges, honey, cinnamon, mixed salad green, red onion, radishes, extra virgin olive oil, salt, black pepper, walnuts

Taken from www.food.com/recipe/moroccan-orange-walnut-salad-zwt-ii-169343 (may not work)