Tangerine and arugula salad with ricotta salata and pistachios

Delight in the zesty flavors of tangerine paired with peppery arugula, creamy ricotta salata, and crunchy pistachios in this vibrant salad.

Ingredients:

• 3 tangerines
• 2 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 200g baby arugula (8 cups)
• 1/2 small red onion, halved and thinly sliced
• 1/3 cup salted and roasted pistachios
• 60g ricotta salata cheese

Instructions:

1. Using a sharp knife, remove the outer skin of the tangerines, ensuring all the bitter white layer is discarded. Cut the fruit between the membranes over a small bowl to separate the sections. Extract the juice from the membranes into the bowl and dispose of them. Place the tangerine sections into a large bowl, setting aside a quarter cup of the tangerine liquid.
2. In a separate small bowl, mix the reserved quarter cup of tangerine juice with sherry vinegar, Dijon mustard, and olive oil. Season the mixture with salt and pepper.
3. Combine the arugula, onion, and pistachios with the tangerine sections in the bowl and mix. Use a vegetable peeler to add shavings of ricotta salata on top. Season the salad with salt and pepper and toss with one-third cup of the prepared dressing. Serve the salad, offering the remaining dressing separately.

Summary:

• Calories: 1021 kcal
• Fat: 92 g
• Protein: 24 g
• Carbs: 31 g
• Potassium: 881 mg
• Magnesium: 111 mg