Orange, olive and arugula salad
Makes 4 servings
Use just the right proportion of a few highly flavored ingredients to create a memorable Spanish salad.
For the vinaigrette
¼ cup fresh orange juice
2 tablespoons hazelnut or walnut oil, preferably roasted oil
1 tablespoon honey
Dash of salt, or to taste
For the salad
3 large oranges, peeled and thinly sliced
12 black olives, pitted and coarsely chopped
12 large arugula leaves
Finely chopped flat-leaf parsley or chervil for garnish
Whisk together the vinaigrette ingredients in a medium bowl. Taste and adjust the seasoning.
Add the oranges and olives and toss. Cover and refrigerate for about 4 hours.
To serve, arrange the arugula leaves on salad plates; top with the orange slices and olives. Garnish each serving with parsley or chervil.