Moroccan Orange Salad

  • 6 sweet oranges
  • 2 tsp orange flower water
  • 8 fresh dates
  • 3/4 cup slivered almonds
  • Fresh mint leaves

Use a sharp knife to cut off the tops and bottoms of each orange, barely cutting into the flesh.  Cut the peel off by placing the orange base side down on a cutting board and cutting down the side of the orange in strips, carefully cutting through the outer membrane and exposing the flesh of the orange.  Then hold each orange over a bowl and cut each section of fruit free of the membrane, dropping the fruit into the bowl along with juices.  Squeeze the remains of each orange over the bowl to extract any remaining juice.  Add the orange flower water and stir to combine.  Cover with wrap and refrigerate until well-chilled.  Remove pits from dates and slice into thin lengthwise strips.  Toast the almonds in a dry skillet over medium heat until golden.  Arrange oranges along with juices on a platter.  Scatter dates and almonds over the top and garnish with small whole mint leaves or roughly chopped larger leaves.