Hands down; this is one of the best dinner party dishes in our arsenal. It comes together in a snap and can be easily adapted if you don't have everything on hand.As Stefon would say; this salad has everything: color; crunch; and chew; tart; sweet and saline. It's light enough to serve as an appetizer and stands on its own as a main.Baharat is a Middle Eastern spice blend that takes a variety of forms depending on its origins. Most of the time it includes a combination of black pepper; coriander; cumin and a mishmash of warming spices (cloves; cinnamon; nutmeg; allspice). If you have a full spice drawer; it's worth making yourself a batch. In a pinch? We've got suggestions for substitutions below.

Toss all of the salad ingredients in a medium bowl and mix well with your hands. Season liberally with salt and pepper and toss again.In a jar with a lid; add the baharat; lemon and orange juices; and honey or maple syrup. Mix well. Pour in olive oil; close the lid; and shake it like you mean it (until the vinaigrette is glossy and emulsified). Season with lots of salt. It should strike a balance of sweet; tart and saline.Pour vinaigrette over the salad and mix with your hands so everything is thoroughly coated. Give it a taste. Is it delicious? Your work here is done. If it's missing something; it's likely more vinaigrette. These delicate salads are super absorbent; so take a more is more attitude here. You can't mess up.The salad is best eaten the day it's made; otherwise you risk sogginess. Undressed; it'll last a couple days in the fridge.Don't have everything on hand? No need to freak out. Simply substitute:• Another toasted nut; like almonds or walnuts; for pistachios• Currants or figs for dates• Basil for mint• An equal parts black pepper; coriander and cinnamon for baharat• More kumquats plus some orange segments for mandarinquats (which are larger and sweeter than a kumquat; and smaller than a mandarin)