Orange, Date, And Endive Salad With Lemon-Cardamom Dressing

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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

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

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