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Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata

['1/4 cup fresh orange juice', '2 tablespoons minced shallots', '1 tablespoon red wine vinegar', '1 tablespoon fresh lemon juice', '1 teaspoon finely grated orange peel', '1 teaspoon orange-flower water*', '1/4 cup extra-virgin olive oil', '1 cup thinly sliced red onion (about 1/2 medium)', '4 large oranges', '1 5-ounce package arugula (about 10 cups packed)', '1 cup fresh mint leaves (from about 2 bunches)', '1/2 cup thinly sliced pitted oil-cured black olives', '1 5-ounce piece ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long, 1/4-inch-thick slices', '*Available at some supermarkets, specialty food stores, Middle Eastern markets, and online from', '** Available at some supermarkets', 'specialty foods stores', 'Italian markets', 'and cheese shops.']

Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.
Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.
Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.
Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss. Add remaining dressing; toss. Divide salad among 6 plates. Tuck orange slices and ricotta salata slices into salads.

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