BLOOD ORANGE, DATE AND PARMESAN SALAD WITH ALMOND OIL

Blood Orange, Date And Parmesan Salad With Almond Oil image

Provided by Amanda Hesser

Categories weekday, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 blood oranges
30 small arugula leaves
8 fresh and moist Deglet Noor dates (preferably from a Middle Eastern market), pitted and cut in two, or 4 Medjool dates, quartered
12 to 16 large paper-thin slices of Parmigiano-Reggiano cheese
20 toasted almonds
3 tablespoons pure almond oil, for sprinkling (see note), or hazelnut oil
Freshly ground black pepper

Steps:

Slice stem and flower ends from oranges. Using a sharp paring knife and working from top to bottom, slice off peel and pith. Thinly slice each orange crosswise. You should get 8 to 10 slices from each orange.
On a platter, scatter 1/3 of arugula leaves. Then layer rest of ingredients, placing 1/3 of dates on top of and around arugula, then slices of orange and a few slices of cheese, and almonds. Continue layering until all ingredients mingle but are not piled up. Sprinkle with oil, and season lightly with pepper. Serve.

Nutrition Facts : @context http, Calories 687, UnsaturatedFat 19 grams, Carbohydrate 53 grams, Fat 38 grams, Fiber 7 grams, Protein 38 grams, SaturatedFat 17 grams, Sodium 1352 milligrams, Sugar 42 grams