Categories: Salads 
      Yield: 1 servings 
  
      6 lg Oranges (navel)                     1 c  Thin sliced radishes 
      1 ts Honey                               1 c  Toasted walnut halves chop 
    1/2 ts Cinnamon                                 Into smaller pieces if you 
      1 lb Mixed fresh greens (half                 Wish 
           Spinach and half romaine            3 tb Quality olive oil 
           Works best)                              Salt and pepper to taste 
    1/2 c  Thin sliced purple onion        
  
  At least 1 1/2 hours before serving, peel and section the oranges. With a 
  serrated knife or citrus knife, remove the membrane lining from each orange 
  segment. Place oranges in a bowl and squeeze all excess juice from the 
  remaining lining over the oranges. Discard any membrane and pick out seeds, 
  if necessary. Drizzle honey and sprinkle cinnamon over oranges, cover and 
  let stand at room temperature for at least 1 hour. Clean greens and pat 
  dry. Break into bite size pieces and toss well with onions, radishes and 
  nuts in a large bowl. Drizzle olive oil over salad and toss to distribute. 
  Season to taste with salt and freshly ground pepper. Just before serving, 
  add the oranges and all their liquid. Mix well.