Orange, Date, and Endive Salad with Lemon-Cardamom Dressing

Ingredients

• 12  belgian endive leaves 
• 0.3 teaspoon pepper black freshly ground
• 3 cups blood orange sections 
• 5  dates whole pitted thinly sliced
• 1 tablespoon olive oil extravirgin
• 2 teaspoons mint leaves fresh chopped
• 4 teaspoons mint leaves fresh chopped
• 1 teaspoon lemon rind grated
• 0.3 cup buttermilk low-fat
• 1 cup thinly onion red vertically sliced
• 1 cup radishes thinly sliced
• 0.3 teaspoon salt 
• 0.5 teaspoon cardamom seeds toasted

Equipment

Directions

1. To prepare dressing, place cardamom in a spice or coffee grinder; process until finely ground.
2. Combine the cardamom, buttermilk, and next 5 ingredients (buttermilk through pepper).
3. To prepare salad, arrange 3 endive leaves on each of 4 salad plates. Top each with 3/4 cup orange sections, 1/4 cup radish, 1/4 cup onion, 2 tablespoons dates, and 1 teaspoon mint.
4. Drizzle each serving with 1 tablespoon dressing.