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.