Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata

Name: Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata
Yield: 4 servings
Ingredients: 1 1/4 cup fresh orange juice; 1 2 tablespoons minced shallots; 1 1 tablespoon red wine vinegar; 1 1 tablespoon fresh lemon juice; 1 1 teaspoon finely grated orange peel; 1 1 teaspoon orange-flower water*; 1 1/4 cup extra-virgin olive oil; 1 1 cup thinly sliced red onion (about 1/2 medium); 1 4 large oranges; 1 1 5-ounce package arugula (about 10 cups packed); 1 1 cup fresh mint leaves (from about 2 bunches); 1 1/2 cup thinly sliced pitted oil-cured black olives; 1 1 5-ounce piece ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long, 1/4-inch-thick slices; 1 *Available at some supermarkets, specialty food stores, Middle Eastern markets, and online from Amazon.com.; 1 ** Available at some supermarkets; 1 specialty foods stores; 1 Italian markets; 1 and cheese shops.

From the kitchen of Carly

Peppery arugula meets bright citrus in this elegant salad, where orange-flower water adds a subtle floral note to the vinaigrette. Oil-cured olives and creamy ricotta salata provide salty contrast to sweet orange slices and tender mint.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup fresh orange juice
12 tablespoons minced shallots
11 tablespoon red wine vinegar
11 tablespoon fresh lemon juice
11 teaspoon finely grated orange peel
11 teaspoon orange-flower water*
11/4 cup extra-virgin olive oil
11 cup thinly sliced red onion (about 1/2 medium)
14 large oranges
11 5-ounce package arugula (about 10 cups packed)
11 cup fresh mint leaves (from about 2 bunches)
11/2 cup thinly sliced pitted oil-cured black olives
11 5-ounce piece ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long, 1/4-inch-thick slices
1*Available at some supermarkets, specialty food stores, Middle Eastern markets, and online from Amazon.com.
1** Available at some supermarkets
1specialty foods stores
1Italian markets
1and cheese shops.

Instructions

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.