Orange, Pomegranate and Arugula Salad with Bellwether Carmody

This is a wonderful palate cleansing salad served before a rich entree in winter.

Ingredients:
5 oranges, preferably Cara Cara
3 T extra virgin olive oil

kosher salt

freshly ground black pepper (in a mill)

2 to 3 generous handsful of arugula

2 ounces Bellwether Carmody goat cheese, grated

— pomegranate seeds

Preparing the salad:
Use a sharp knife to slice off the ends of the oranges. Set the oranges, one at a time, on a work surface and use a sharp knife to remove the peel and pith, cutting from one end to the other and following the curve of the fruit. Continue until all the oranges are peeled.

Set a serving plate nearby.

Cut each peeled orange into 1/4-inch thick rounds, removing any seeds that you see. Set each sliced orange on the plate before you peel the next one, so that juices will collect on the plate, not the cutting surface.

Arrange the oranges in overlapping concentric circles and drizzle half the olive oil over them. Season lightly with salt and several turns of black pepper. Set aside.

Put the arugula into a medium mixing bowl, add 3 or 4 pinches of salt and toss. Add the remaining olive oil and turn the arugula so that the leaves are evenly coated. Add half the cheese, toss and mound the arugula on top of the oranges, leaving a rim of oranges exposed.

Scatter the remaining cheese and the pomegranate seeds over the salad and serve.