Ottolenghi's Orange and Date Salad

Dressing:

• 2 tablespoons lemon juice
• 2 cloves of garlic minced
• 1 teaspoon orange blossom water
• 1/2 teaspoon cinnamon
• 2 teaspoon fennel seeds toasted and crushed
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Salad:

• 6 cups mixed salad greens
• 2 cup arugula
• 1 cup fresh cilantro chopped
• 1/2 cup fresh mint chopped
• 1/2 cup fresh Italian parsley chopped
• 3 Medjool dates pitted and sliced lengthwise
• 4 ounces radishes sliced paper thin
• 1/2 medium red onion sliced thinly into rings
• 5 oranges 2 pounds, peeled and cut in slices (as seen in the picture)