Moroccan Carrot, Orange and Radish Salad

3 carrots, peeled and thinly sliced
1/2 pound round or long red radishes, thinly sliced
Juice of 1/2 orange
Juice of 1/2 lemon
1 Tablespoon extra virgin olive oil
Salt
1/4 teaspoon confectioner’s sugar
1 tablespoon orange flower water
2 navel oranges
Cinnamon

Bring a pot of salted water to a boil.  Add the carrots and cook until almost tender but still crisp, 2 to 3 minutes.  Drain and cool.

Place the carrots and radishes in a bowl and add the juice of the orange and lemon, olive oil, salt, sugar and the orange flower water.  Toss together lightly and chill.

With a knife, remove the orange peel so there is no white pith remaining.  Slice the oranges into thin slices. 

Just before serving, randomly place the orange slices, radishes and carrots on a serving plate. 

Lightly dust with cinnamon and serve.

Serves 6