The citrus zest and toasted pine nuts transform this simple salad into something quite delicious.
-Toast ¼ cup pine nuts in a heavy skillet over medium heat for a few minutes until lightly brown, being careful not to burn them.
-Cut 1 bunch of radishes into thin rounds.
-Sprinkle gerneously with sea salt and let sit for 20-30 minutes, then drain.
-Wash and spin dry 1 butterhead lettuce.
-Tear into bite sized pieces.
-In a large salad bowl, whisk together the following:
¼ cup extra virgin olive oil
¼ tsp grated lemon zest
¼ tsp grated orange zest
1 TBS fresh lemon juice
1 TBS fresh orange juice
A rounded ¼ tsp sea salt and some freshly ground black pepper
-Stir until salt has dissolved.
-Add lettuce and radishes and toss.
-Serve topped with pine nuts and some crumbled chevre goat cheese if desired.