Citrus Salad with Baby Spinach

1 lime

1 orange

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.

Serves two.

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.