1/4 cup red wine vinegar
2 teaspoons sugar
1/2 cup slivered red onions
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon honey
1/2 teaspoon salt
4 cups arugula
1 large Cara Cara orange, peeled and sliced in rounds
2 large blood oranges, peeled and sliced in rounds
1 large navel orange, peeled and sliced in rounds
1/4 cup fresh spearmint, chopped
2 ounces ricotta salata, thinly sliced (substitute feta or Pecorino Romano if desired)
1/4 cup pecans, chopped
In a medium bowl, combine the red wine vinegar and sugar and stir. Add the red onions and toss to mix. Let stand to pickle a little while you prep the salad.
In a cup, whisk the lemon juice, olive oil, honey and salt, and reserve.
On a platter, spread the arugula, then arrange the orange slices in layers. Remove the onions from the marinade and scatter them over the oranges. Sprinkle with spearmint, ricotta salata and pecans, then drizzle with the dressing. Serve immediately.
The flavors of the arugula and citrus will go nicely with a charcuterie tray featuring almonds, cheese and salty pancetta.