- 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
- Available at some supermarkets, specialty food stores, Middle Eastern markets, and online from .
- Available at some supermarkets, specialty foods stores, Italian markets, and cheese shops.
- 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.