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1
Using a vegetable peeler, remove the zest from 2 oranges in strips.
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2
Cut the strips lengthwise as thinly as possible until you have 2 tablespoons of thin slices.
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3
Reserve the thin slices and discard the remaining zest.
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4
Using a sharp knife, remove the entire rind from the 6 oranges and cut them lengthwise in half.
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5
Cut each half crosswise into 1/4-inch slices to form half-moons.
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6
Remove the seeds.
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7
Heat the oil in a 10-inch skillet over high heat.
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8
Add the rosemary to the skillet, cook for a few seconds, and then add the olives.
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9
Cook for 10 seconds or until the olives begin to absorb the rosemary-infused oil.
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10
Stir in the reserved 2 tablespoons of thinly sliced orange zest.
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11
Cook for a few seconds, then remove the skillet from the heat and allow the mixture to cool in the skillet.
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12
Add the orange juice to a medium-sized bowl and pour in twice the amount of olive oil as there is juice.
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13
Whisk lightly until combined.
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14
Season, to taste, with salt and pepper.
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15
Put the spinach in a large bowl.
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16
Add the reserved orange slices and pour in the olive-orange mixture from the skillet.
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17
Add the vinaigrette and toss gently to evenly coat the spinach.
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18
Season with salt and pepper.
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19
Transfer the salad to a serving platter or individual bowls.
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20
Grate some ricotta salata over the top, and serve immediately.
