• 1/4 cup extra-virgin olive oil
• 1 Tbsp. fresh lemon juice plus more lemon juice to taste
• Sea salt and freshly ground pepper
• 2 bunches arugula or about 4 ounces baby arugula
• 1 large Cara Cara orange , peel and pith removed, sliced crosswise
• 1/2 Vidalia onion , peeled and thinly sliced
• 1/4 pound ricotta salata , thinly shaved
• 4 Tbsp. pomegranate seeds
• 2 Tbsp. mint leaves

In a small bowl, combine oil and lemon juice to make a dressing. Season to taste with salt and pepper.

Place arugula in a medium bowl and toss with dressing. Transfer to a serving platter; top with orange slices, onion slices, and ricotta salata. Sprinkle with pomegranate seeds and mint leaves; serve.