Ingredients

• 1 tablespoon extra virgin olive oil plus 1 teaspoon extra virgin olive oil
• 1 tablespoon unseasoned rice vinegar (I used unseasoned brown rice vinegar)
• 2 tablespoons freshly squeezed orange juice
• 2 teaspoons honey, softened to whisk easier
• 1/2 teaspoon rose water, to taste (optional)
• 1 teaspoon grated orange zest
• salt & freshly ground black pepper, to taste
• 6 radishes, thinly sliced (about 1/2 cup)
• 2 valencia oranges, peeled and sectioned (original recipe specified navel oranges)
• 3 Belgian endive, sliced cross-wise into circles (about 1 1/2 cups)
• 2 stalks celery, with the leaves (read *Note below)
• 6 medjool dates, pitted and slivered (read Tip below)
• 1/4 cup roasted pistachios (changed from pecans)
• 16 fresh mint leaves (fresh only!)

Instructions

1. *Note: specifically the [inner white] stalks of celery plus the leaves. The celery stalks are thinly sliced on a diagonal.

2. Tip: To make slicing the Medjools easier, run your knife under hot water before slicing.

3. For the dressing, whisk all of the ingredients in a small bowl.

4. To make individual salad stacks, place radish slices in a circle in the middle of a salad plate.

5. Then build up as you go, adding oranges slices, endive slices, celery slices and leaves, dates, pistachios (or pecans) and fresh mint leaves. Repeat with remaining three dishes.

6. Drizzle with dressing, and garnish with orange zest, celery leaves and fresh mint.