Orange, carrot and pine nut salad recipe with orange blossom water

Ingredients

• 1 white Endive/chicory (leaves separated)
• 2 carrots peeled
• 2 juicy oranges segmented
• 10 cherry tomatoes
• 5 radishes sliced finely
• 1 bag mixed leaves (rocket, red chard, lambs lettuce)
• 50g organic pine nuts toasted
• 75 ml extra virgin olive oil
• ½ lemon juiced
• remaining orange juice from segments
• 3 tspn Steenbergs Organic Orange blossom water
• 1 pinch Steenbergs organic Perfect salt