Tangerine and Arugula Salad with Ricotta Salata and Pistachios

1. 1

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

2. 2

   Working over a small bowl, cut in between the membranes to release the sections.

3. 3

   Squeeze the juice from the membranes into the bowl and discard the membranes.

4. 4

   Transfer the tangerine sections to a large bowl, reserving 1/4 cup of the tangerine juice.

5. 5

   In a small bowl, whisk the 1/4 cup of tangerine juice with the sherry vinegar, Dijon mustard and olive oil and season with salt and pepper.

6. 6

   Add the arugula, onion and pistachios to the bowl with the tangerine sections and toss.

7. 7

   Using a vegetable peeler, shave the ricotta salata over the top.

8. 8

   Season the salad with salt and pepper and toss with 1/3 cup of the dressing.

9. 9

   Serve, passing the remaining dressing at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.