Preparation

• Using the fine shredding disk, shred the radishes in a food processor; sprinkle with the sugar and let sit for 15 minutes (you should have about 1 cup).
• Drain the excess liquid from the radishes. Wrap tightly in plastic wrap and refrigerate until chilled.
• Peel and slice the oranges; reserve 2 tablespoons of the juices for the dressing. Chill the oranges.
• Just before serving, make the dressing: mix the orange juice, orange flower water, lemon juice, and salt to taste in a serving bowl. Unwrap the radishes, add to the bowl, and toss. Sharpen the flavor with more lemon juice and correct the salt if necessary. Arrange the orange slices around the edges of the bowl and sprinkle with the cinnamon or mint leaves. Serve at once.