Citrus Salad with Arugula & Marinated Feta

This is a fabulous winter salad and fantastic with this month’s white Georgian wine.

The Meredith Marinated Feta was last month’s Cheese Club and a big hit. We thought we’d share a great recipe for it… not that it’s not just fantastic by itself!

Ingredients

• 5 tbsp. citrus balsamic vinegar
• 1⁄2 small red onion, halved and thinly sliced crosswise
• 2 blood oranges, peeled, pith removed and sliced crosswise, 1⁄4″ thick
• 1 Cara Cara orange, peeled, pith removed and sliced crosswise, 1⁄4″ thick
• 1 navel orange, peeled, pith removed and sliced crosswise, 1⁄4″ thick
• 2 tbsp. roughly chopped mint leaves
• 2 tbsp. roughly chopped, roasted, salted pistachios
• 3 cups packed baby arugula
• 2 tbsp. olive oil
• Kosher salt and freshly ground black pepper to taste
• 2 tbsp. crumbled Meredith Dairy Marinated Feta

Instructions

Place 3 tbsp. vinegar and onion in a bowl and let sit 15 minutes; drain, discarding vinegar. Arrange the orange slices in alternating colors on a large plate or platter. Sprinkle with mint, pistachios, and the marinated red onions. Toss remaining vinegar, the arugula, oil, salt, and pepper in a bowl. Pile the arugula in the center of the oranges and sprinkle with marinated feta slices or crumbles. Serve immediately.