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Spinach Salad with Orange Dressing
6 naval oranges, chilled
4 cups spinach, trimmed
1 1/2 cups watercress
1 tablespoon pine nuts
1/3 cup minced shallot
2 cloves minced garlic (peeled)
5 tablespoons balsamic vinegar
2 teaspoons sherry vinegar
fresh ground black pepper 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 in the 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.
In the Kitchen with Rosie, by Rosie Daley |
