Moroccan Orange-Walnut Salad (Zwt Ii) - cooking recipe

Ingredients

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)

Preparation

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.
Drizzle honey & sprinkle cinnamon into the orange slices. Stir gently to mix, cover & set aside till serving time.
Just b4 serving, toss greens in a lrg bowl w/onion, radishes & olive oil. Season to taste w/salt & freshly ground pepper.
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.