Citrus Salad with Arugula and Truffle Lemon Dressing – Seven Barrels

Ingredients

• 2 blood oranges, peeled, pith removed and sliced crosswise ¼ inch thick
• 2 Cara Cara or Navel oranges, peeled, pith removed and sliced crosswise ¼ inch thick
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons roasted salted pistachios, chopped
• ½ small red onion, halved and sliced thin crosswise
• 3 cups baby arugula
• 4 tablespoons Seven Barrels Truffle Oil
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons fresh Ricotta Salata, crumbled (or 8 thin slices, divided)