Slices of Cara Cara orange and sweet Vidalia onion get tangled up in an arugula salad, tossed with crimson pomegranate seeds and snowy ricotta salata cheese.
This recipe is part of our meal celebrating winter's tastiest fruit
You may substitute any available oranges for the Cara Cara oranges.
Servings: Serves 2–4
Ingredients 1/4 cup extra-virgin olive oil1 Tbsp. fresh lemon juice plus more lemon juice to tasteSea salt and freshly ground pepper2 bunches arugula or about 4 ounces baby arugula1 large Cara Cara orange , peel and pith removed, sliced crosswise1/2 Vidalia onion , peeled and thinly sliced1/4 pound ricotta salata , thinly shaved4 Tbsp. pomegranate seeds2 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.