Blood Orange, Date And Parmesan Salad With Almond Oil

• 3 blood oranges
• 30 small arugula leaves
• 8 fresh and moist Deglet Noor dates (preferably from a Middle Eastern market), pitted and cut in two, or 4 Medjool dates, quartered
• 12 to 16 large paper-thin slices of Parmigiano-Reggiano cheese
• 20 toasted almonds
• 3 tablespoons pure almond oil, for sprinkling (see note), or hazelnut oil
• Freshly ground black pepper

1. Slice stem and flower ends from oranges.
2. Using a sharp paring knife and working from top to bottom, slice off peel and pith.
3. Thinly slice each orange crosswise.
4. You should get 8 to 10 slices from each orange.
5. On a platter, scatter 1/3 of arugula leaves.
6. Then layer rest of ingredients, placing 1/3 of dates on top of and around arugula, then slices of orange and a few slices of cheese, and almonds.
7. Continue layering until all ingredients mingle but are not piled up.
8. Sprinkle with oil, and season lightly with pepper.
9. Serve.

oranges, arugula, dates, paper, almonds, almond oil, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/8023 (may not work)