Naval Orange Salad

– courtesy Fraticelli's, Burlington

Naval Orange Salad

4 naval oranges, peeled and cut into rounds
3 cloves garlic, chopped
1 small red onion
2 tbsp dried oregano
Handfull arugula

Mix all ingredients except arugula.

Set aside on counter to warm for a minimum 45 minutes, to come to room temperature.

Toss arugula with olive oil and salt. Plate arugula and add orange mixture to the top.

Adding any seafood is a great compliment to the profile of the salad. Pan seared scallops is a Fraticelli's favourite.