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
1/4 teaspoon confectioner's sugar
1 tablespoon orange flower water
2 navel oranges
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.