Baby Spinach Salad With Citrus Vinaigrette

Christy Rost

1large bunch baby spinach, rinsed and stemmed
2naval oranges, peeled and sliced
1/3cup freshly squeezed orange juice
¼cup extra virgin olive oil
1teaspoon red wine vinegar
1teaspoon Dijon mustard (I use Maille)
1teaspoon orange zest
salt and freshly ground black pepper

Place spinach in a large serving bowl; top with orange slices.

In a small bowl, whisk together the orange juice, oil, vinegar, mustard, orange zest and seasonings until well blended. Pour over spinach salad, toss well and serve.

Category: Salads