Moroccan Orange & Date Salad - cooking recipe

Ingredients

8 medium navel oranges or 8 medium temple oranges, peeled and segmented
1 1/2 cups chopped pitted dates
Dressing
1/3 cup granulated sugar
1/4 cup lemon juice
1 tablespoon orange blossom water or 1 tablespoon orange liqueur
1 teaspoon ground cinnamon
1 pinch salt
1/2 cup coarsely chopped toasted almond

Preparation

Chill the oranges for at least 1 hour.
Add the dates.
Combine all the dressing ingredients, pour over the oranges, and toss to coat.
Let stand for about 10 minutes.
Divide the oranges between serving plates or arrange in overlapping sections on a serving platter.
Sprinkle with the almonds.