Moroccan Orange and Date Salad

Adapted from Olive Trees and Honey by Gil Marks


  • 5 ounces baby arugula (peppery greens)
  • 4 navel oranges, chilled
  • 1 teaspoon grated orange zest
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt, more to taste
  • 1 tablespoon honey
  • 1 tablespoon orange liqueur
  • 1/2 teaspoon ground cinnamon
  • 1/3-1/2 cup olive oil
  • Fresh ground black pepper, to taste
  • 1/4 cup finely chopped dates


  1. Rinse and spin arugula and arrange it on a large platter.
  2. Grate the zest of one orange and measure 1 teaspoon. Place in a small cup, cover with plastic wrap, and set aside.
  3. With a sharp knife, cut the peel and pith off of each end of an orange (stem side and bottom) to expose the flesh. Stand orange up on board and cut remaining peel, pith included, off of orange. Cut orange, crosswise, into thin slices. Repeat with remaining oranges.
  4. Beginning one-inch in from edge of platter, arrange oranges in overlapping circles on top of greens.  Set aside.
  5. Combine orange juice, lemon juice, reserved orange zest, salt, honey, liqueur, and cinnamon in a small bowl. Whisk in oil until dressing emulsifies. Taste, adding more salt, as desired. (Vinaigrette may be made 2 hours in advance. Whisk again just before using.)
  6. Just before serving, drizzle vinaigrette evenly over oranges and greens. Grind some black pepper over oranges, to taste. Garnish salad with chopped dates.

Makes 6 servings.