Adapted from Anna Watson Carl's cookbook The Yellow Table, this salad is best made in the winter when blood oranges are readily available. Navel oranges make a good substitute in other seasons—either way, it'll be the prettiest dish on the table.
Citrus Salad with Arugula & Ricotta Salata
This citrus salad with arugula and ricotta salata is the perfect starter course for a winter dinner party.
Yield: serves 4-6
5 tbsp. white balsamic vinegar
1⁄2 small red onion, halved and thinly sliced crosswise
Kosher salt and freshly ground black pepper, to taste
2 tbsp. crumbled ricotta salata
Place 3 tbsp. vinegar and onion in a bowl and let sit 15 minutes; drain, discarding vinegar. Arrange the orange slices in alternating colors on a large plate or platter. Sprinkle with mint, pistachios, and the marinated red onions. Toss remaining vinegar, the arugula, oil, salt, and pepper in a bowl. Pile the arugula in the center of the oranges and sprinkle with ricotta salata. Serve immediately.