Ingredients
- 2 oranges
- 1 red grapefruit
- 2 Tbsp. orange juice
- 2 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- Sweetener (as desired)
- 4 cups spring greens
- 2 Tbsp. toasted sliced almonds
Instructions
- Working with 1 orange at a time, cut a thin slice off the top and bottom, exposing the flesh.
- Stand the orange upright and, using a sharp knife, thickly cut off the peel, following the contour of the fruit and removing all of the white pith and membrane.
- Holding the orange over a small bowl, carefully cut along both sides of each section to free it from the membrane.
- As you work discard any seeds and let the sections and any juice fall into the bowl.
- Repeat with the other orange and the grapefruit.
- In a separate bowl, whisk together the orange juice, olive oil and vinegar.
- Add sweetener to taste.
- Pour the mixture over the fruit segments and toss gently to coat evenly.
- To serve, divide the spring greens among individual plates.
- Top each with the fruit and dressing mixture and sprinkle each with 1/2 tablespoon pine nuts.
- Serve immediately.
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