This is a beautiful salad with contrasting flavors of sliced oranges and black olives arranged on a bed of arugula.

Ingredients:

5 oranges (four for the salad and one for the dressing)
Arugula
1 cup salt cured olives (usually styled Moroccan cured olives)
1 cup olive oil
¼ cup balsamic vinegar
¼ cup golden raisins
1 tsp. salt
½ tsp. dried mint leaves or several sprigs of fresh mint leaves

Preparation of Salad Dressing:

Mix together 1 cup of olive oil, ¼ cup of balsamic vinegar and the juice of 1 orange. Add the ¼ cup of raisins, 1 tsp. of orange zest, 1 tsp. of salt, and either a couple of sprigs of mint leaves or ½ tsp. of dried mint leaves. Whisk until blended.

Two hours or so before serving the salad peel the remaining four oranges and slice them. Put them in a dish and pour part of the dressing over them.

Preparation of the Salad:

When ready to put the salad together arrange the arugula in a shallow serving dish. Arrange the orange slices over the arugula. Scatter the olives on top and add the rest of the salad dressing to the salad.

This is a refreshing salad, one of my favorites and often requested by my friends.

Variations on this salad:

Thinly slice purple onions can also be used in the salad.

Sliced pickled beets can also be layered between the slices of oranges.

Ruby red grapefruit can be used instead of the oranges, substituting grapefruit juice for orange juice in the salad dressing. When arranging the salad use Roquefort cheese along with the black olives to garnish.

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