Sliced Orange Salad with Sauteed Olives and Ricotta Salata

Mo0713_salad2_lg

(4) Course Appetizers Prep Time 15m Total Time 17m

Ingredients in this Recipe

1 cup oil cured black olives, pitted and halved
12 cups lightly packed baby spinach or arugula leaves
2 medium navel oranges, juiced
2 tablespoon finely chopped fresh rosemary leaves
4 ounces ricotta salata
4 tablespoons extra virgin olive oil
6 medium navel oranges
Finely ground sea salt, preferably gray salt
Freshly ground black pepper

Recipe Preparation

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