Citrus Salad With Arugula And Ricotta Salata

• 1/2 small red onion, halved and thinly sliced into half-moons
• 1/4 cup white balsamic vinegar, divided
• 2 Blood oranges
• 1 cara cara orange
• 1 navel orange
• 3 packed cups baby arugula
• 2 tablespoons extra-virgin olive oil
• Fine sea salt and freshly ground black pepper
• 2 tablespoons roughly chopped fresh mint leaves
• 2 tablespoons roughly chopped, roasted, salted pistachios
• 2 tablespoons crumbled ricotta salata

1. Place the onion and 3 tablespoons of the white balsamic vinegar in a small bowl and let sit for at least 15 minutes and up to 3 hours.
2. Drain the onions and set them aside; discard the vinegar.
3. Using a sharp knife, cut the ends off each orange so they can sit flat on a cutting board.
4. With smooth, downward strokes, cut the skin off 1 orange in sections you want to remove the white pith and see the orange flesh beneath.
5. Repeat with the remaining oranges.
6. Turn each orange on its side and cut crosswise into thin round slices.
7. Place the arugula in a medium bowl.
8. Pour the remaining 1 tablespoon vinegar into a small bowl.
9. Add the olive oil in a slow, steady stream, whisking constantly.
10. Drizzle over the arugula, season to taste with salt and pepper, and toss to combine.
11. Arrange the orange slices in alternating colors on a large plate or platter.
12. Sprinkle with mint, pistachios, and the marinated red onions.
13. Pile the arugula in the center of the oranges and sprinkle with ricotta salata.
14. Serve immediately.

red onion, white balsamic vinegar, oranges, orange, orange, baby arugula, extravirgin olive oil, salt, mint leaves, roughly chopped, ricotta salata

Taken from www.foodrepublic.com/recipes/citrus-salad-with-arugula-and-ricotta-salata/ (may not work)