Spinach Salad in Orange Dressing With Pine Nuts

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 6 navel oranges, chilled
• 4 cups spinach, trimmed (1 large bunch)
• 1 1/2 cups watercress, trimmed (1 bunch)
• 1 tablespoon pine nuts
• 1/3 cup shallot, minced (2-3)
• 2 garlic cloves, minced
• 5 tablespoons white balsamic vinegar
• 2 teaspoons sherry wine
• black pepper

Recipe

• 1 Peel the oranges and remove the white pith.
• 2 Over a bowl positioned to catch the juice, separate the segments of each orange from the membrane with a sharp knife, discarding the seeds, and set them aside.
• 3 Squeeze the residual juice from the membranes into the bowl and reserve.
• 4 Combine the spinach and watercress in a mixing bowl.
• 5 Put the pine nuts in a small saute pan and cook over medium heat for about 6 minutes, shaking the pan occasionally, until the nuts are golden brown.
• 6 Transfer the pine nuts to a small bowl.
• 7 Put the shallots, garlic, vinegars, and reserved orange juice into the saute pan.
• 8 Bring to a boil over low heat.
• 9 Stir in the black pepper, then pour the dressing over the spinach and watercress.
• 10 Toss to coat.
• 11 Arrange the mixture on salad plates, spoon orange segments atop each, and garnish with the pine nuts and, if you like, orange wheels.