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.