Blood Oranges, Dates, Parmesan, and Almonds - almonds

Method

• Preheat the oven to 375F.
• Spread the almonds on a baking sheet, and toast 8 to 10 minutes, until theyre slightly darkened and smell nutty.
• Cut the dates in half lengthwise and remove the pits.
• Slice the stem and blossom ends from the blood oranges.
• Stand the blood oranges on one end and, following the contour of the fruit with your knife, remove the peel and white cottony pith.
• Work from top to bottom, rotating the fruit as you go.
• Slice each orange thinly, into 8 to 10 pinwheels.
• Place the Parmigiano-Reggiano, flat side down, on a cutting board.
• Using a chefs knife, shave eighteen large thin slices of cheese from the hunk.
• Scatter one-third of the arugula on a large platter.
• Arrange one-third of the oranges, dates, cheese, and nuts.
• Scatter another layer of arugula, and continue layering in the same manner, letting the ingredients intertwine together but not pile up on one another.
• Drizzle the almond oil over the salad, and season lightly with fleur de sel, pepper, and a squeeze of blood orange juice.
• Use an artisanal unfiltered almond oil, such as Huilerie Leblanc (see sources).
• The best nut oils are stone-ground and pressed into a pale brown full-flavored oil.
• If its clear and looks like vegetable oil, it wont have the intense, toasted nut flavor were looking for.
• If you cant find a good pressed nut oil, drizzle with your favorite extra-virgin olive oil instead.
• If blood oranges are out of season, you can use another delicious orange.
• The dish wont be as visually stunning, but it will still taste good.