| Dressing
•
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
• 3 tablespoon extra-virgin olive oil
Salad
•
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 - 5 ounce piece ricotta salata (salted dry ricotta cheese),cut
into 1 1/2-inch-long, 1/4-inch-thick slices
Whisk first
6 ingredients in small bowl. Gradually whisk in oil. Season with
salt and pepper. Can be made 1 day ahead. Cover; chill to store.
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,
and mint 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. |