blood orange salad
boston globe, jan 2006

4	ea	blood oranges	peel and slice thinly into pinwheels
1	ea	buch arugula, washed	destem
1/2	c	almonds, toasted
15	ea	dates (deglet noor?)	pit and halve
1/4	lb	parmesan cheese	cut into large shavings
3	T	almond oil
-		salt, as req
-		pepper, as req
on each salad plate, arrange a layer of arugula, then orange, then dates, almonds, and cheese repeat for three layers total sprinkle almond oil over the top and season with salt and pepper