Wisconsin Gorgonzola Cheese Orzo Salad, With Blood Orange Vinaigrette, Calabrese Salami, Rock Shrimp And Baby Arugula

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2 quarts plus 1 cup water, divided

1 cup white wine

1 lemon, cut in half

2 bay leaves

2 tablespoons kosher salt

1 teaspoon black peppercorns

1 pound uncooked peeled rock shrimp or baby shrimp

1 pound dry orzo or pastini pasta

1 cup plus 1 tablespoon extra virgin olive oil, divided

4 blood oranges, divided

1 cup white balsamic vinegar

2 tablespoons honey

2 tablespoons roasted garlic puree

1 teaspoon sea salt

1/2 pound Calabrese salami, diced small

8 ounces baby arugula chiffonade

1 cup Wisconsin Gorgonzola Cheese, crumbled

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