5 ounces baby arugula (peppery greens)4 navel oranges, chilled1 teaspoon grated orange zest1/4 cup fresh orange juice2 tablespoons fresh lemon juice1/2 teaspoon salt, more to taste1 tablespoon honey1 tablespoon orange liqueur1/2 teaspoon ground cinnamon1/3-1/2 cup olive oilFresh ground black pepper, to taste1/4 cup finely chopped dates
Rinse and spin arugula and arrange it on a large platter.Grate the zest of one orange and measure 1 teaspoon. Place in a small cup, cover with plastic wrap, and set aside.With a sharp knife, cut the peel and pith off of each end of an orange (stem side and bottom) to expose the flesh. Stand orange up on board and cut remaining peel, pith included, off of orange. Cut orange, crosswise, into thin slices. Repeat with remaining oranges.Beginning one-inch in from edge of platter, arrange oranges in overlapping circles on top of greens. Set aside.Combine orange juice, lemon juice, reserved orange zest, salt, honey, liqueur, and cinnamon in a small bowl. Whisk in oil until dressing emulsifies. Taste, adding more salt, as desired. (Vinaigrette may be made 2 hours in advance. Whisk again just before using.)Just before serving, drizzle vinaigrette evenly over oranges and greens. Grind some black pepper over oranges, to taste. Garnish salad with chopped dates.
Makes 6 servings.