*  Exported from  MasterCook  *

          Spinach Salad in Fresh Orange Dressing with Pine Nuts

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Navel Oranges, Chilled
   4       c            Trimmed spinach 1 lg bunch
   1 1/2   c            Trimmed watercress 1 bunch
   1       T            Pine nuts
     1/3   c            Minced shallots 2-3 large
   2                    Garlic cloves, peel & minced
   5       T            White balsamic vinegar
   2       t            Sherry vinegar
                        Freshly ground pepper

  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 sauté pan and cook 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
  sauté pan.  Bring to a bowl over low heat. Stir in the black pepper (to
  taste), then pour the dressing over the spinach and watercress. Toss to
  coat.

  Arrange mixture on salad plates, spoon orange segments atop each and
  garnish with the pine nuts and, if you like, orange wheels.

  MAKING ORANGE WHEELS

  Slice an unpeeled orange into 1/4-inch rounds.  Make a cute halfway across
  each round, from the peel to the core, and twist the sides of the cut in
  opposite directions so that the top half of the round will stand upright
  when placed on the salad.
 
                   - - - - - - - - - - - - - - - - - -