Orange, Lettuce, and Pecan Salad

1 head romaine lettuce
3 navel or temple oranges
2 tablespoons fresh lemon juice
2 tablespoons granulated sugar
1 pinch sea salt
½ teaspoon cinnamon
1 tablespoon orange flower water
¾ cups Pecan Valley Pecan Pieces

1. Wash lettuce and section into leaves, discarding the tough outer ones. Drain; wrap in paper towels to dry. Store in refrigerator until needed.
2. 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.
3. 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.
4. Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over it; toss.
5. Make a design around the edges with overlapping sections of orange, then sprinkle the salad with the chopped pecans and dust with more cinnamon. Serve immediately.

Variation: prepare as above, using ¾ cups chopped dates and almonds in place of the chopped pecans.