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Ingredients

• 6 medium navel oranges
• 4 tablespoons extra-virgin olive oil
• 2 tablespoon finely chopped fresh rosemary leaves
• 1 cup oil-cured black olives, pitted and halved

• 12 cups lightly packed baby spinach or arugula leaves
• Finely ground sea salt, preferably gray salt
• Freshly ground black pepper
• 4 ounces ricotta salata

• 2 medium navel oranges, juiced
• Twice the amount of olive oil as orange juice

• Finely ground sea salt, preferably gray salt
• Freshly ground black pepper

Description

Cooking Channel Serves Up This Sliced Orange Salad With Sauteed Olives And Ricotta Salata Recipe Recipe From Michael Chiarello Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel