1/4 cup extra-virgin olive oil
1/4 teaspoon grated lemon zest
1/4 teaspoon grated orange zest
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 bag of mesclun mix (or one small head of leaf lettuce, torn into pieces)
5 or 6 radishes, cut into thin wedges
1/4 cup pine nuts (about 1 ounce), toasted
Whisk together oil, zests, juices, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until salt has dissolved.
Add lettuce and radishes and toss. Serve topped with pine nuts.