Sliced Orange Salad with Sauteed Olives and Ricotta
6 medium navel oranges
1 cup plus 4 tbsp extra-virgin olive oil
2 tbsp fresh rosemary leaves, finely chopped
1 cup oil-cured black olives, pitted and halved
12 cups lightly packed baby spinach
4oz ricotta salata
Juice from 2 medium navel oranges (approximately 4oz/8tbsp)
Freshly cracked black pepper
Using a vegetable peeler, remove the zest from 2 oranges in strips. Cut the strips lengthwise as thinly as possible until you have 2 tablespoons of thin slices. Reserve the thin slices and discard the remaining zest. Using a sharp knife, remove the entire rind from the 6 oranges and cut them lengthwise in half. Cut each half crosswise into 1/4-inch slices to form half-moons. Remove the seeds.
- Remove 2 tbsp of zest from 2 oranges, and set aside. Peel the 6 oranges, and cut into slices.
- In a medium-large skillet, heat 4 tbsp olive oil over high heat. Add rosemary, and cook for a few seconds, then add olives. Cook for 10 more seconds to allow the olives to absorb the rosemary-infused oil. Stir in orange zest, and cook for several more seconds, then remove from heat and allow mixture to cool.
- In a medium bowl, combine orange juice with 1 cup olive oil. Whisk lightly to combine, then season with sea salt and freshly cracked pepper to taste. In a large bowl, combine spinach and orange slices, and pour in olive-orange mixture from skillet. Add vinaigrette, and toss gently until salad is evenly coated. Season with salt and pepper if desired, top with ricotta, and serve.