The honey in the vinaigrette balances the salad's peppery, citrusy flavors.
Cooking Light OCTOBER 2001
Combine first 4 ingredients in a small bowl, stirring with a whisk.
Peel oranges, and cut each crosswise into 6 slices. Arrange 6 orange slices on each of 6 arugula-lined plates. Sprinkle 1 tablespoon feta over each salad, and drizzle each with 1 tablespoon dressing.
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