3 navel oranges
1 Tbsp wine vinegar
1/4 tsp salt
freshly ground pepper
4 tbsp olive oil
2 quarts baby spinach leaves, lightly packed
2 Tbsp pine nuts, lightly toasted in a dry skillet
Peel the oranges and cut off all the white pith. Slice between the membranes to release the sections.
Place the vinegar in a serving bowl; add the salt and a grinding of pepper. Whisk in the olive oil.
Add the spinach leaves and orange segments; mix gently with your hands. Sprinkle in the pine nuts.
Serves 6.
