1 (5 oz.) bag mixed baby greens, thoroughly washed
2 navel oranges, peeled and sectioned
1 large grapefruit, peeled and sectioned
1 pear, peeled and sectioned
1 cup seedless red grapes
Instructions
FOR THE VINAIGRETTE: Whisk together first 6 ingredients (white wine, orange zest, orange juice, sugar, salt and pepper) in a small bowl; add oil in a slow steady stream, whisking until blended.
FOR THE SALAD: Preheat oven to 350 degrees F. Bake nuts in a single layer in a shallow pan 6-8 minutes or until toasted and fragrant.
Place greens in a large bowl. Add orange sections, grapefruit sections, sliced pear, and grapes. Drizzle with ¼ cup Orange Vinaigrette, tossing gently to coat. Sprinkle toasted nuts over salad, and serve immediately with remaining vinaigrette.
Notes
Source: "Farmers Market Cookbook: A Fresh Look at Local Flavor" by Southern Living
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2013/03/citrus-salad-with-orange-vinaigrette-2.html