1 ounce baby spinach
¼ ounce pine nuts
¼ ounce fresh basil
2 tablespoons light olive oil
Salt and pepper to taste
Segment lime and orange, cutting between the membranes and letting the segments fall into a bowl. Drain the juice into another container and reserve for the dressing.
Wash and dry the spinach; dry toast the nuts in a pan over medium heat until fragrant.
Slice the mint and basil leaves into chiffonade.
In a small bowl whisk the oil with the citrus juice until well combined; season to taste with salt and pepper. Mix the spinach with lime and orange segments and half the pine nuts and herbs. Add the dressing and toss throughly.
Cook's note: To chiffonade basil and mint, stack the leaves on top of each other. Roll the stack tightly and slice into thin strips.