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Ingredients
1/4 cup fresh orange juice
2 tablespoons minced shallots
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange peel
1/4 cup extra-virgin olive oil
1 cup thinly sliced red onion (about 1/2 medium)
4 large oranges
1 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 5-ounce piece ricotta salata (salted dry ricotta
cheese), cut into thin strips
Instructions
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Whisk first 6 ingredients in small bowl. Gradually
whisk in oil. Season with salt and pepper. Do ahead 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.
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