5 cups Arugula
6 cups Boston Lettuce
2 teaspoons tangerine juice
½ teaspoon tangerine zest
½ teaspoon sea salt
¼ cup olive oil
3 small tangerines or clementines, cut into chunks
1 ½ cups croutons
¼ cup roasted pistachios, shelled
Whisk together tangerine juice, zest, sea alt, and olive oil.
Toss together arugula, lettuce, tangerine pieces, croutons, and nuts. Toss with dressing and serve.