Sicilian Bitter Greens Salad

1. 1

   In small skillet, toast nuts over low heat, tossing frequently, 3 minutes, or until golden brown; set aside.

2. 2

   With paring knife, slice off ends of oranges.

3. 3

   Standing each orange upright cut off peel and pith beneath in lengthwise strips; discard.

4. 4

   Working over a strainer set in a bowl to catch juice, cut between membranes and flesh to separate segments.

5. 5

   Squeeze the membranes to extract as much juice as possible.

6. 6

   Measure out 1/4 cup of the fresh orange juice (reserve remainder for another use) and place in large salad bowl.

7. 7

   Whisk oil, vinegar, mustard, salt and pepper flaks into bowl until dressing is combined.

8. 8

   Add arugula, watercress, olives and orange segments to dressing and toss to coat well.

9. 9

   Garnish salad with pine nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.