Orange, olive and arugula salad

Craziest truck spills van dobbenburgh
A road in north San Diego County was covered in oranges after a truck's trailer overturned, spilling the fruit by the thousands into the street in September 2014.

Makes 4 servings

Use just the right proportion of a few highly flavored ingredients to create a memorable Spanish salad.

For the vinaigrette

¼ cup fresh orange juice

2 tablespoons hazelnut or walnut oil, preferably roasted oil

1 tablespoon honey

Dash of salt, or to taste

For the salad

3 large oranges, peeled and thinly sliced

12 black olives, pitted and coarsely chopped

12 large arugula leaves

Finely chopped flat-leaf parsley or chervil for garnish

Whisk together the vinaigrette ingredients in a medium bowl. Taste and adjust the seasoning.

Add the oranges and olives and toss. Cover and refrigerate for about 4 hours.

To serve, arrange the arugula leaves on salad plates; top with the orange slices and olives. Garnish each serving with parsley or chervil.