BABY LEAF SPINACH SALAD WITH ORANGE SLICES AND HONEY-MUSTARD VINAIGRETTE

SERVES 4

This is a lovely spinach salad recipe that can be used as a separate course or with the entree. Whether you use the blood orange or regular orange, the color is wonderful, and it makes a beautiful presentation for an elegant meal.

INGREDIENTS

10 ounces baby leaf spinach, cleaned and well dried

1 small sweet or red onion, thinly sliced

1 blood or regular orange, rind and pith removed, thinly sliced

Juice of 1/2 lemon

1-1/2 teaspoon Dijon mustard

1/2 teaspoon honey (add more for a sweeter dressing)

1/2 cup olive oil

Salt and pepper to taste

Make a generous bed with the spinach leaves on individual serving plates. Arrange some of the sliced onions and oranges on top. Place the lemon juice, mustard and honey in a small bowl. Gradually whisk in the oil until the vinaigrette is emulsified. Taste before adding salt as Dijon mustard tends to be salty. Drizzle some vinaigrette over each salad. Serve immediately.

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