SPINACH SALAD WITH BLOOD ORANGE VINAIGRETTE
4 servings
Blood oranges are in season from about Jan- May in the U.S. Take care when using them- as their vibrant red juice is a real stainer - i don’t use a wood cutting board when making this. The vinaigrette yields more than you will probably need for the salad - it will keep for a few days in the fridge and is an excellent splash for green beans or asparagus.
For the salad:
1 bunch ( about 6 loose cups) fresh spinach- washed- stems removed
6 slices cooked bacon- crumbled
1/2 cup pine nuts
3-4 blood oranges- for segments and juice
1/2 red onion- sliced thin
In a dry skillet, over med high heat, toast the pine nuts until they start to take on some color- stirring them the whole time. Be careful- they burn quickly.
Juice the oranges to yield 1/2 cup juice. Peel the other oranges and remove the ruby red flesh segments- discard seeds.
For the blood orange vinaigrette:
1/2 cup blood orange juice
1 cup olive oil
1 t dijon mustard
1 t sugar
1 T sherry vinegar
1 T fine chopped shallots
pinch salt and a few grindings of black pepper
Whisk together everything but the oil in a medium bowl. Whisk in the olive oil in a slow, steady stream. Adjust seasonings.
To assemble the salad:
In a large bowl toss the spinach with about 1/2 of the vinaigrette. Add the other ingredients and toss again- adding more dressing if needed.