Wash lettuce and section into leaves, discarding the tough outer ones. Drain; wrap in paper towels to dry. Store in refrigerator until needed.

Peel oranges and remove all outside membranes, using a small serrated knife and employing a seesaw motion. Section the oranges by cutting away all the membranes from the orange flesh. As you work, lift out each section and place in a small mixing bowl. Squeeze the juice from the remainder of the orange over the sections to keep them moist. Cover; keep chilled.

Make a dressing by mixing the lemon juice, sugar, salt, cinnamon, orange flower water and 2 tablespoons of the orange juice. Blend well, then taste. The dressing should be sweet.

Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over it; toss. Make a design around the edges with overlapping sections of orange, then sprinkle the salad with the chopped walnuts and dust with more cinnamon. Serve immediately.

Variation: Prepare as above, using 3/4 cup chopped dates and almonds in place of the chopped walnuts.

From "Couscous and Other Good Food from Morocco" by Paula Wolfert.