For anyone who says that salad is a spring or summertime food, how untrue.
In many places oranges are now in season; not in March or July. And, most greens grow best in cooler, well, cold, weather. Two things that have been present continuosly at my Farmer’s Market lately, and
probably through the end of January, are Oranges (navel, satsumas, or juice oranges), and arugula (along with a lot of other winter greens.
Wash and dry the arugula well. Arrange over a platter.
Peel and slice the oranges in 1/3 inch slices crosswise. Arrange over the arugula.
Top with thin slices or rings of red onion.
Top with a simple vinaigrette of olive oil, white wine vinegar, salt , pepper, and 1 teaspoon of dijon mustard, or your favorite French Vinaigrette.
If you are serving this for a dinner, you can toss the arugula with the dressing first, then drizzle a little more dressing over the oranges and onions.
Sprinkle with a little fresh ground pepper and kosher or sea salt just before serving.