Fennel date and citrus salad

Ingredients

• For the dressing
• 2 teaspoons fennel seeds
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon cardamom seeds
• 1 teaspoon lemon juice
• 1 tablespoon blood orange juice
• 1 clove garlic, minced
• 1 tablespoon blood orange juice
• 2 tablespoons olive oil
• 1 teaspoon buttermilk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• For the salad
• 4 cups baby arugula
• 1 fennel bulb, thinly sliced
• 1 watermelon radish, thinly sliced
• 1/4 cup fresh mint, chopped
• 4 Medjool Dates, pitted and sliced
• 2 small blood oranges, peeled and cut into rounds
• 1/4 cup toasted pistachios, chopped

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