Arugula And Mint Salad With Oil-Cured Black Olives, Oranges, And Ricotta Salata

• 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 teaspoon orange-flower water*
• 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 1 1/2-inch-long, 1/4-inch-thick slices
• *Available at some supermarkets, specialty food stores, Middle Eastern markets, and online from Amazon.com.
• ** Available at some supermarkets, specialty foods stores, Italian markets, and cheese shops.

1. Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper.
2. Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
3. Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
4. Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
5. 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.

orange juice, shallots, red wine vinegar, lemon juice, orangeflower water, extravirgin olive oil, red onion, oranges, arugula, mint, black olives, ricotta salata, eastern markets, italian markets

Taken from www.epicurious.com/recipes/food/views/arugula-and-mint-salad-with-oil-cured-black-olives-oranges-and-ricotta-salata-236186 (may not work)