I made this salad to serve alongside a middle Eastern lamb dish I made and it was just right with the acidity and tartness paired of the oranges with the rich rack of lamb.  I couldn’t find blood oranges in the store which would have been pretty, but I got several kinds of oranges and mixed them all together.  I found some delicious date and fig mustard at Granville Island market and used it to make a vinaigrette, but you could also use apple cider vinegar, white balsamic or even rice vinegar. I lightly tossed some arugula with the dressing and plated it and then added the oranges and sprinkled toasted almonds, thinly sliced shallots, and sliced picholine olives to complete the salad.  Click here for recipe….