INGREDIENTS
3 cups
Arugula
2
Blood oranges
1
Cara cara orange
2 tbsp
Mint
1
Navel orange
1/2
Red onion, thinly sliced (about 1/4 cup), small
1/4 cup
White balsamic vinegar
1
Salt and pepper
2 tbsp
Olive oil, extra virgin
2 tbsp
Pistachios, roasted salted
2 tbsp
Ricotta salata