Arugula and Blood Orange Salad with Shallot-Sherry Vinaigrette

Ingredients

SERVINGS: 4 Serving(s)

1 pound arugula
3 blood oranges
¼ fennel bulb, thinly sliced (approximately ½ cup)
6 Medjool dates, pitted and sliced in quarters
¼ cup whole toasted almonds, roughly chopped
½ cup shaved Pecorino Toscano cheese (shaved Parmesan is a great substitute)

Shallot-Sherry Vinaigrette

1 small shallot, finely diced (about 2 tablespoons)
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar
Salt to taste

Preparation

Slice peel off blood oranges, making sure to remove bitter pith. Cut fruit segments from oranges by slicing along membrane on either side of each segment. (Alternatively, slice blood orange crosswise into rounds and then cut into quarters.)

Arrange arugula on individual plates. Top with blood oranges, fennel, dates and almonds. Drizzle Shallot-Sherry Vinaigrette over salad and sprinkle with Pecorino Toscano cheese.

Shallot-Sherry Vinaigrette

Whisk together all vinaigrette ingredients and set aside.

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