Contributed by (Recipe adapted from “Feast and Famine” at www.feastandfamine.com)

Ingredients

6 navel Oranges, chilled
4 C trimmed Spinach
1 ½ C Salad mix
1 Tbs Pine nuts
1/3 C minced Shallots (or onions)
2 cloves Garlic, peeled and minced
5 Tbs white Balsamic vinegar
2 tsp Sherry vinegar
Fresh ground black pepper

Instructions

Peel the oranges and remove the white pith. Over a bowl positioned to catch the juice, separate the segments of each orange from the membrane with a sharp knife and set them aside (discard the seeds). Squeeze the residual juice from the membranes into the bowl and reserve. Combine the spinach and salad mix in a mixing bowl. Put the pine nuts in a small pan and cook over medium heat for about 6 minutes, shaking the pan occasionally, until the nuts are golden brown. Transfer the nuts to a small bowl. Put the shallots (or onions), garlic, vinegars, and reserved orange juice into the pan. Bring to a boil over low heat. Stir in the black pepper, then pour the dressing over the spinach and salad mix. Toss to coat. Arrange the mixture on salad plates, spoon orange segments on top and garnish with the nuts.

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