Ingredients
- 2 oranges, plus 1/2 teaspoon finely grated orange zest
- 6 ounces (6 cups) baby spinach
- 2 carrots, peeled and shaved with vegetable peeler lengthwise into ribbons
- 2 scallions, sliced thin
- 7 teaspoons rice vinegar
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 3/4 teaspoon mayonnaise
- 1/4 teaspoon salt
- 3 tablespoons vegetable oil
- 1-1/2 tablespoons toasted sesame oil
- 1 tablespoon sesame seeds, toasted
Preparation
Step 1
Cut away peel and pith from oranges. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Place orange segments, spinach, carrots, and scallions in large bowl.
Combine vinegar, shallot, mustard, mayonnaise, salt, and orange zest in small bowl. Whisk until mixture appears milky and no lumps remain. Place vegetable oil and sesame oil in liquid measuring cup. Whisking constantly, very slowly drizzle oils into mixture. If pools of oil gather on surface, stop addition of oils and whisk mixture well to combine, then resume whisking in oils in slow stream. Vinaigrette should be glossy and lightly thickened.
Pour dressing over spinach mixture and toss to coat; sprinkle with sesame seeds and serve immediately.