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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

For the vinaigrette:

• 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

Food Network Invites You To Try This Sliced Orange Salad With Sauteed Olives And Ricotta Salata Recipe From Michael Chiarello.

Food Network