Step 1In a nonreactive bowl, macerate the shallots in the blood orange juice for 5 minutes. Add the sherry, orange zest and slowly whisk in the olive oil. Season with ¼ teaspoon salt and balance depending on how sweet your blood oranges are. This makes about 1/3 cup vinaigrette, which will keep, covered and refrigerated, up to 3 days.
Step 1Cut the citrus in segments or pinwheels. The restaurant prefers to cut the blood oranges and kumquats into pinwheels, and segments the rest. You’ll want 2 to 4 pieces of each citrus.
Step 2Divide the citrus between two salad plates, and tuck in the arugula leaves and cheese slices. Drizzle over the citrus vinaigrette. Sprinkle over the black olives, almonds and a sprinkling of fleur de sel.