Step 1To make the vinaigrette, whisk together in a small bowl the minced shallot, blood orange juice, olive oil, salt and pepper. Set aside while preparing the salad ingredients.
Step 2Wash the arugula and spin in a salad spinner or pat dry on paper towels. Use a sharp knife to slice the ends from the oranges, then remove the peel and pith from the oranges. Thinly slice the peeled oranges.
Step 3Place the arugula in a large bowl; add the orange slices and Marcona almonds. Drizzle with the vinaigrette and toss.