Moroccan / Spanish Orange Salad

Ingredients

• For the Salad:
• 3 large oranges, peeled and thinly sliced
• 4 ounces pitted and halved Kalamata olives
• 3 tablespoons finely chopped parsley
• 3 tablespoons chopped mint
• 1/2 small red onion, sliced thinly
• 1/2 cup pitted, halved medjool dates
• For the vinaigrette:
• 2-3 tablespoons walnut or olive oil
• juice of 2-3 oranges
• 1 tablespoon honey
• 1/4 teaspoon dried red chile flakes
• 1 clove garlic, chopped fine
• optionally, 1/2 teaspoon dijon mustard