Arugula & Blueberry Salad with Ricotta Salata & Blood Orange Vinaigrette

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Arugula and Blueberry Salad with Ricotta Salata and Blood Orange Vinaigrette
This recipe, like a summer garden, is an ode to simplicity. Nothing fancy here, just a few ingredients that create a medley of color and help us remember that it is often the simple things in life that bring the most pleasure.
Prep Time 30 minutes
Prep Time 30 minutes
To Make the Vinaigrette:
  1. With a citrus juicer, juice one of the blood oranges and 1/2 a lemon.
  2. Pour the juice into a bowl or jar and set aside.
  3. Mince the shallot very finely and add to the juiced citrus.
  4. Next add the olive oil, and salt and pepper to taste, whisk and set aside.
To Make the Salad:
  1. Take the remaining 3 blood oranges and cut off the ends.
  2. Carefully peel the skins using a sharp paring knife, removing as much of the pith as possible.
  3. Slice the peeled blood oranges a quarter to a half an inch thick.
  4. Crumble the Ricotta Salata and set aside.
  5. Carefully pull the mint leaves from their stems and set aside.
  6. Arrange the sliced oranges in the bottom of four salad bowls.
  7. Then add a few handfuls of the arugula to each bowl, top with the blueberries, fresh mint and ricotta salata.
  8. Drizzle with the blood orange vinaigrette and serve.
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