Orange Salad With Arugula And Oil-Cured Olives

• Dressing:
• 1/3 cup thinly sliced shallots
• 1/4 cup fresh lemon juice
• 2 tablespoons finely chopped fresh mint leaves
• 1 teaspoon sugar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• Salad:
• 1 (5-ounce) package arugula
• 5 oranges, peeled and thinly sliced crosswise
• 30 oil-cured black olives
• 1/2 teaspoon kosher salt
• Freshly ground black pepper (optional)

1. To prepare dressing, combine first 7 ingredients in a medium bowl, stirring with a whisk. Gradually add oil, stirring constantly with a whisk.
2. To prepare salad, combine arugula and three-fourths of dressing in a large bowl; toss gently to coat. Arrange about 1/2 cup arugula mixture on each of 10 salad plates; arrange orange slices evenly over salads. Drizzle remaining one-fourth of dressing evenly over salads; top each salad with 3 olives. Sprinkle evenly with 1/2 teaspoon salt and additional black pepper, if desired. Serve immediately.
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dressing, shallots, lemon juice, mint leaves, sugar, mustard, kosher salt, freshly ground black pepper, extravirgin olive oil, salad, arugula, oranges, black olives, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/orange-salad-with-arugula (may not work)