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Blood Orange, Arugula & Pine Nut Salad With Blood Orange Vinaigrette


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1/4 cup pine nuts

2 tablespoons blood orange-infused olive oil (see Note)

1 teaspoon raspberry vinegar

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

2 cups baby arugula leaves

2 blood oranges, peeled, seeded and segmented

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