I love the combination of flavors in this salad. There is the saltiness of the ricotta and olives, the sweetness of the oranges, and the bitterness of the arugula. This time of year, when they’re in season, I love using blood oranges.
1 bag arugula
2 oranges or tangerines, peeled, cut into segments or wedges
1/2 cup roasted almonds
1 fennel bulb , shaved thin
1/2 cup green olives, pitted
juice of 1 lemon
3 tablespoons extra virgin olive oil
fresh black pepper
1/4 teaspoon salt
4 oz (or 1/2 cup) shaved ricotta salata
- Whisk together the oil, lemon, and salt.
- Combine the arugula, orange, fennel, and olives, and toss with dressing.
- Top with shaved ricotta salt and fresh cracked pepper.