Winter citrus salad packs powerful vitamin C to ward off those winter blues! For more delicious recipes, visit MealsOnHeelsByMindy.com.
Prepared in 15 minutes
1 bunch frisée, French curly endive, trimmed
3 oranges, sliced into discs plus juice of 1
1 pink grapefruit, cut into segments with white pith removed
½ fennel bulb, thinly sliced
1/3 cup fresh mint, torn into small pieces
3 scallions, thinly sliced
3 tablespoons Extra Virgin olive oil
1 tablespoon red wine vinegar plus fresh squeezed Clementine juice
½ cup pine nuts, toasted and lightly salted
In a dry skillet over medium-low heat, add pine nuts. Shake the skillet frequently to ensure even browning. Be careful not to burn the pine nuts because they are small and full of rich oil that can burn quickly.
When the nuts are fragrant and lightly browned, remove skillet from heat and cool pine nuts in a bowl.
Toss together frisée, oranges, grapefruit, mint and fennel in a large bowl. Drizzle with oil to coat, tossing gently. Add vinegar and citrus juice. Season to taste and toss again.
Sprinkle with toasted pine nuts and fresh ground pepper. Serves 6.