Orange-And-Black Salad Platter

• 6 oranges
• 5 ounces baby arugula (about 6 cups lightly packed)
• 1 cup chopped pitted kalamata olives
• 2 1/2 ounces crumbled feta (about 2/3 cup)
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• 1/3 cup extra-virgin olive oil
• Salt and pepper

1. Cut tops and bottoms off 5 oranges, then cut away and discard peel and white pith. Cut each orange crosswise into 1/4-inch-thick slices, removing any seeds.
2. Line a large platter with arugula. Arrange orange slices decoratively on top, leaving a border of arugula showing around edges. Scatter olives and feta evenly over top.
3. Juice remaining orange into a medium bowl, straining out any seeds. Whisk in honey and vinegar, then slowly drizzle in olive oil. Season dressing with salt and pepper. Drizzle some dressing over salad and serve immediately, with additional dressing on the side.

oranges, baby arugula, olives, feta, honey, red wine vinegar, extravirgin olive oil, salt

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