Yield: 4 Servings
|6 \N||Navel oranges -- chilled|
|4 cups||Spinach -- trimmed|
|1 tablespoon||Pine nuts|
|⅓ cup||Shallot -- minced|
|2 \N||Cloves garlic -- peeled and|
|5 tablespoons||Balsamic vinegar|
|2 teaspoons||Sherry vinegar|
|\N \N||Freshly ground black pepper|
|\N \N||To taste|
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, discarding the seeds and set them aside.
Squeeze the residual juice from the membranes into the bowl and reserve.
Combine the spinach and watercress in a mixing bowl.
Put the pine nuts in a small saute pan and cook them over medium heat for about 6 minutes, shaking the pan occasionally, until the nuts are golden brown. Transfer the pine nuts to a small bowl.
Put the shallots, garlic, vinegars, and reserved orange juice into the saute pan. Bring to a boil over low heat. Stir int he black pepper then pour the dressing over the spinach and watercress. Toss to coat.
Arrange the mixture on salad plates, spoon orange segments atop each, and garnish with the pine nuts, and if you like, orange wheels.
Recipe By : Rosie Daley from "In the Kitchen with Rosie"