Orange Salad with Arugula and Oil-Cured Olives
The best way to use fresh market or garden produce is often in its simplest, purest form. This dish highlights the color of
oranges for an elegant presentation. You can peel and slice the oranges ahead, if you like, arranging the slices on a plate
and covering with plastic wrap. You can prep the other components ahead, too. Make the dressing several hours or even a day
ahead; just bring to room temperature before tossing with the arugula.
View Recipe: Orange Salad with Arugula and Oil-Cured Olives