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

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 2 1/2 quarts 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 cut into 1.5 inch-long, 0.25 inch-thick slices

directions

Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover, chill. Bring to room temperature and rewhisk before using.

Place onion in large bowl. Add 1/3 of dressing, toss. Let marinate 20 minutes.

Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.

Add arugula, mint, and olives to bowl with onion, sprinkle with salt and pepper and toss. Add remaining dressing, toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.