Belgian Endive, Orange and Date Salad

Ingredients

• 1 tablespoon extra virgin olive oil plus 1 teaspoon extra virgin olive oil
• 1 tablespoon unseasoned rice vinegar ( I used unseasoned brown rice vinegar )
• 2 tablespoons freshly squeezed orange juice
• 2 teaspoons honey , softened to whisk easier
• 1/2 teaspoon rose water , to taste ( optional )
• 1 teaspoon grated orange zest
• salt
• freshly ground black pepper
• 6 radishes , thinly sliced ( about 1/2 cup )
• 2 valencia oranges , peeled and sectioned ( original recipe specified navel oranges )
• 3 Belgian endive , sliced cross-wise into circles ( about 1 1/2 cups )
• 2 stalks celery , with the leaves ( read Note below )
• 6 medjool dates , pitted and slivered ( read Tip below )
• 1/4 cup roasted pistachios ( changed from pecans )
• 16 fresh mint leaves ( fresh only ! )