Baby Spinach and Orange Salad

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.