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