Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) pine nuts or slivered almonds 4 navel oranges 3 tablespoon(s) extra-virgin olive oil 2 tablespoon(s) balsamic vinegar 1 teaspoon(s) Dijon mustard 1/2 teaspoon(s) salt 1/4 teaspoon(s) crushed red pepper flakes 2 bunch(es) (6 ounces each) arugula , well washed 1 bunch(es) (5-ounce) watercress 1/3 cup(s) brine-cured olives , such as Gaeta or Kalamata, pitted and thickly sliced

Instructions Jump to Ingredients ↑

  1. In small skillet, toast nuts over low heat, tossing frequently, 3 minutes, or until golden brown; set aside. With paring knife, slice off ends of oranges. Standing each orange upright cut off peel and pith beneath in lengthwise strips; discard. Working over a strainer set in a bowl to catch juice, cut between membranes and flesh to separate segments. Squeeze the membranes to extract as much juice as possible. Measure out 1/4 cup of the fresh orange juice (reserve remainder for another use) and place in large salad bowl. Whisk oil, vinegar, mustard, salt and pepper flaks into bowl until dressing is combined. Add arugula, watercress, olives and orange segments to dressing and toss to coat well. Garnish salad with pine nuts.


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