How to Get Perfect Citrus Slices
1. Using a sharp paring knife, slice a thin piece off top and bottom of fruit so it can sit flat on a board.
2. Working from top, cut peel and white pith away from fruit, leaving fruit intact as much as possible.
3. Turn fruit on its side and slice crosswise into wheels.
1. Preheat oven to 350ºF; line a large baking sheet with parchment paper. Lay prosciutto out on sheet, leaving space between each. Bake until crisp, 12 to 16 minutes, watching to prevent over-browning. Transfer to a wire rack to cool completely.
2. Meanwhile, in a medium skillet on medium, heat one-quarter of oil. Add oats, walnuts, honey and thyme. Sprinkle with one-half of each salt and pepper and cook, stirring and shaking pan often, until fragrant and turning golden; 4 to 6 minutes. Transfer to a bowl; let cool.
3. Cut top and bottom off 1 orange. Slice off peel and pith, working from top to bottom of orange. Working over a bowl, cut between membranes to release segments. Remove segments, reserving any juice. Squeeze juice from remaining orange into bowl.
4. To juice, add remaining three-quarters of oil, vinegar, Dijon and remaining one-half of each salt and pepper.
5. Divide arugula among plates. Crumble cheese on top; divide orange segments among salads. Top with oat mixture and prosciutto. Drizzle with glaze (if using).
MAKE AHEAD: Cut up orange and bake prosciutto the day before. Cover and refrigerate separately. Make dressing up to 2 days ahead; cover and refrigerate. Oat mixture is best made fresh.
TIP: To make pickled onions, bring ¾ cup water, ¼ cup red wine vinegar and 1 tsp honey to a boil. Stir in ½ red onion, thinly sliced; turn off heat. Set aside to cool for 10 minutes, or refrigerate until ready to serve.
- Serving Size 1/4 of recipe
- Calories 284
- Carbohydrate Content 16 g
- Cholesterol Content 19 mg
- Fat Content 21 g
- Fiber Content 3 g
- Protein Content 10 g
- Saturated Fat Content 5 g
- Sodium Content 678 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 12 g
- Polyunsaturated Fat Content 4 g