Spinach leaf salad with roasted olives in orange-rosemary oil

Ingredients:

Leaf lettuce

• 12 cups spinach or arugula leaves
• 6 medium Navel oranges
• 4 tbsp. l. olive oil
• 2 tbsp finely chopped fresh rosemary leaves
• 1 cup pickled black olives in oil, pitted, halved
• 120 gr. ricotta cheese salad
• Fine sea salt, preferably grey

Vinaigrette dressing

• Juice of 2 Navel oranges
• Fine sea salt, preferably grey

Preparation:

1. Using a vegetable peeler, peel the zest from 2 oranges into strips. Cut the strips lengthwise as thinly as possible, to yield 2 tablespoons of thin strips. Set aside the peeled zest; discard the rest. Using a sharp knife, remove all the rind from 6 oranges and halve them lengthwise. Cut each half crosswise into 0.5 cm-thick semicircle slices. Remove the seeds.
2. In a 25 cm (10 in) skillet, heat the olive oil over high heat. Add the rosemary and sauté for a few seconds, then add the olives. Cook for 10 seconds, or until the olives begin to absorb the rosemary-infused oil. Stir in 2 tablespoons of finely sliced ​​orange zest. Cook for a few seconds, then remove the skillet from the heat and let the mixture cool in the skillet.
3. In a medium bowl, combine the orange juice and double the amount of olive oil. Stir until smooth. Season with salt and pepper to taste.
4. Place the spinach in a large bowl. Add the orange slices and remove the olive zest mixture from the pan. Add the vinaigrette and toss gently to coat the spinach evenly. Season with salt and pepper. Transfer the salad to a serving platter or individual plates. Grate some salted ricotta over the top and serve immediately.