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In a large bowl, whisk together 1/4 cup satsuma juice (from about 2 satsumas), vinegar, mustard and pepper.
Use a paring knife to cut the peel and pith from remaining satsumas.
Working over the bowl to catch any additional juices, cut out each segment and add to the vinaigrette.
Add onion, beans, spinach and parsley and toss well. Serve immediately.