Arugula Salad With Blood Oranges, Fennel & Ricotta Salata

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
237
FAT
37%
CHOL
13%
SOD
16%

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Ingredients for 6 servings

Freshly ground black pepper

1/4 lb. ricotta salata, shaved with a vegetable peeler to yield about 1 cup

2-1/2 Tbs. sherry vinegar

2 Tbs. extra-virgin olive oil

1/2 lb. baby arugula (6 to 7 cups)

1/4 tsp. sea salt or kosher salt; more to taste

2 tsp. minced shallots

1 medium fennel bulb (about 3/4 lb.)

6 small blood oranges

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