Wild arugula and orange salad with baked feta, honey and za’atar Recipe - Los Angeles Times

Ingredients

• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1/8 teaspoon fine sea salt
• Freshly ground pepper
• 4 cups arugula, preferably wild
• 1/2 cup thinly sliced red onion
• Prepared dressing
• 3 small oranges, cut into supremes
• 8 ounces feta, cut into 1-inch cubes
• Honey for drizzling
• Za’atar for sprinkling
• 1/4 cup marcona almonds