10 cups baby arugula 3 tablespoons almond oil or olive oil 1 teaspoon fresh lemon juice 4 large oranges, peeled and cut crosswise in 1/3" thick rounds 15 Medjool dates, halved and pitted 1 small wedge parmesan cheese, shaved into strips with vegetable peeler 1/2 cup Marcona almonds, coarsely chopped

Toss arugula, 1 tablespoon oil, and lemon juice in a large bowl until coated. Sprinkle with salt and pepper. Mound arugula on plater and top with oranges rounds, dates, and cheese curls. Drizzle with remaining 2 tablespoons oil and sprinkle with almonds.