Servings:
Yield: Makes 6 servings
Ingredients
- 1/4 cup fresh orange juice
- 2 tablespoon minced shallots
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated orange peel
- 1 teaspoon orange-flower water*
- 1/4 cup extra-virgin olive oil
- 1 cup thinly sliced red onion (about 1/2 medium)
- 4 cup large oranges
- 1 cup 5-ounce package arugula (about 10 cups packed)
- 1 cup fresh mint leaves (from about 2 bunches)
- 1/2 cup thinly sliced pitted oil-cured black olives
- 1 cup 5-ounce piece ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long, 1/4-inch-thick slices
Preparation
Baking Directions:
Whisk first 6 ingredients in small bowl.
Gradually whisk in oil.
Season with salt and pepper (can be made 1 day ahead).
Cover; chill.
Bring to room temperature and rewhisk before using.
Place onion in large bowl.
Add 1/3 of dressing; toss.
Let marinate 20 minutes.
Cut off peel and pith from oranges.
Cut each orange crosswise into 8 slices.
Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss.
Add remaining dressing; toss.
Divide salad among 6 plates.
Tuck orange slices and ricotta salata slices into salads.
