Fresh Spring Salad
By Chef Tom Fraker

2 pounds Spring Mix washed and spun dry
4 Ojai Pixie Tangerines peeled and sectioned
4 California Blood Oranges peeled and sectioned
2 3 ounce packages Pine Nuts lightly toasted
Kosher Salt to taste
Fresh Ground Black Pepper to taste

In a large bowl, lightly dress the spring mix with the vinaigrette, toss well and season with salt and pepper.

Place the greens on 8 salad plates.

Carefully toss the tangerine and orange segments in the vinaigrette and arrange on top of the greens.

Garnish the top of each salad with the pine nuts and serve.

I like to add a little goat cheese to my salad.