Belgian Endive, Orange and Date Salad

1 teaspoon extra virgin olive oil

1 tablespoon unseasoned rice vinegar (I used unseasoned brown rice vinegar)

2 tablespoons freshly squeezed orange juice

2 teaspoons honey , softened to whisk easier

1/2 teaspoon rose water , to taste

1 teaspoon grated orange zest

salt & freshly ground black pepper, to taste

6 radishes , thinly sliced (about 1/2 cup)

2 valencia oranges , peeled and sectioned (original recipe specified navel oranges)

3 Belgian endive , sliced cross-wise into circles (about 1 1/2 cups)

2 stalks celery , with the leaves (read *Note below)

6 medjool dates , pitted and slivered (read Tip below)

1/4 cup roasted pistachios (changed from pecans)

16 fresh mint leaves (fresh only!)