| 1 | Wash lettuce and section into leaves, discarding the tough outer ones. |
| 2 | Drain; wrap in paper towels to dry. |
| 3 | Store in refrigerator until needed. |
| 4 | Peel oranges and remove all outside membranes, using a small serrated knife and employing a seesaw motion. |
| 5 | Section the oranges by cutting away all the membranes from the orange flesh. |
| 6 | As you work, lift out each section and place in a small mixing bowl. |
| 7 | Squeeze the juice from the remainder of the orange over the sections to keep them moist. |
| 8 | Cover; keep chilled. |
| 9 | Make a dressing by mixing the lemon juice, sugar, salt, cinnamon, orange flower water and 2 tb. of the orange juice. |
| 10 | Blend well, then taste. |
| 11 | The dressing should be sweet. |
| 12 | Just before serving, shred the lettuce and arrange in a glass serving dish. |
| 13 | Pour the dressing over it; toss. |
| 14 | Make a design around the edges with overlapping sections of orange, then sprinkle the salad with the chopped walnuts and dust with more cinnamon. |
| 15 | Serve immediately. |
| 16 | Variation: prepare as above, using ?cup chopped dates and almonds in place of the chopped walnuts |
