Fregola and Blood Orange Salad with Arugula

1. 1

   In a large saucepan of boiling, salted water, cook the fregola with the thyme sprigs, bay leaf and celery until the fregola is al dente, about 12 minutes.

2. 2

   Drain the fregola and spread it out on a large, rimmed baking sheet to cool.

3. 3

   Discard the thyme, bay leaf and celery.

4. 4

   Meanwhile, in a small bowl, soak the shallot in the sherry vinegar and lemon juice for 10 minutes.

5. 5

   Stir in the preserved lemon peel, mustard and honey.

6. 6

   Whisk in the olive oil and season the dressing with salt.

7. 7

   Using a sharp knife, peel the blood oranges, removing all of the bitter white pith.

8. 8

   Cut in between the membranes to release the sections.

9. 9

   In a medium bowl, toss the blood orange sections with 2 tablespoons of the dressing.

10. 10

    In a large bowl, fold 1/2 cup of the dressing into the fregola, then spoon into the center of a platter.

11. 11

    Put the arugula in the bowl and toss with the remaining 3 tablespoons of dressing.

12. 12

    Arrange the arugula and orange sections around the fregola, garnish with the cheese and serve.

* Per serving · 4 servings · Values may vary.