Spinach Salad with Orange Vinaigrette

By sarah_carroll

Ingredients

• 6 slices prosciutto
• 2 oranges, zested
• 2 small oranges, juiced or 1 large orange, juiced
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 clove garlic, peeled
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 10 to 12 ounces pre-washed spinach

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.

In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.

To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.