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

Ingredients

• Dressing:
• 1/2 teaspoon cardamom seeds, toasted
• 1/4 cup low-fat buttermilk
• 1 tablespoon extravirgin olive oil
• 2 teaspoons chopped fresh mint
• 1 teaspoon grated lemon rind
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Salad:
• 12 Belgian endive leaves
• 3 cups blood orange sections
• 1 cup thinly sliced radishes
• 1 cup thinly vertically sliced red onion
• 1/2 cup thinly sliced pitted dates (about 5 whole)
• 4 teaspoons chopped fresh mint

Preparation

1. To prepare dressing, place cardamom in a spice or coffee grinder; process until finely ground. Combine the cardamom, buttermilk, and next 5 ingredients (buttermilk through pepper).
2. 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. Drizzle each serving with 1 tablespoon dressing.