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.