Blood Orange Spinach Salad

By Sarah-Lyn

Ingredients

• 2 Tbsp. finely chopped shallots
• 2 Tbsp. balsamic vinegar
• zest of one orange
• 1/3 cup freshly squeezed blood orange juice (squeeze the zested orange)
• 2 medium blood oranges, peeled & segmented
• 3 Tbsp. extra-virgin olive oil
• salt & freshly ground pepper, to taste
• 3 cups fresh baby spinach (5 ounce bag)
• 2 Tbsp. pine nuts, toasted
• 4 ounces gorgonzola or blue cheese

Details

Servings 4
Adapted from recipegirl.com

Preparation

Step 1

1. In a small bowl, combine shallots and vinegar. Let shallots sit in the vinegar for about 20 minutes.

2. Add orange zest and juice to the shallots. In a thin, steady stream, whisk olive oil into the shallots, whisking until dressing is well combined. Add salt and pepper, to taste.

3. Remove white pith and membranes as much as possible from segmented oranges.

4. Place spinach in a large bowl and toss with enough dressing to coat. Add in pine nuts, gorgonzola and orange segments and toss lightly until mixed.

5. Serve immediately, drizzling more dressing if needed.