Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta

Name: Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta
Yield: 6 Servings
Ingredients: 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

By Suzanne GoinPhotographer Victoria Pearson

September 30, 2006

Recipe notes