Ottolenghi’s orange and date salad

Ingredients

• 4 large oranges
• 2 t fennel, toasted and crushed
• 1 clove garlic, crushed
• 2 T lemon juice
• 1 t orange flower water
• 1/2 t cinnamon
• 4 T olive oil
• Salt
• pepper
• 3 cups arugula
• 1 small head red butter or red curly leaf lettuce
• 4 Medjool dates, quartered lengthwise
• 6 breakfast radishes, thinly sliced
• 6 figs, quartered
• 1/3 cup red onion, thinly sliced.
• 1 large handful cilantro, chopped
• 1 small handful flat leaf parsley, chopped
• 1 small handful mint, chopped