Baby Leaf Spinach Salad with Orange Slices and Honey-Mustard Vinaigrette

Serves 4 to 6

This is a lovely and delicious spinach salad recipe that can be used as a first course or served with the entree. Whether you use the blood orange or regular orange, the color is wonderful, and it makes a beautiful presentation for an elegant meal, but is quick and easy enough for a weeknight dinner.

Ingredients

• 10 ounces prewashed baby spinach
• 1 small sweet or red onion, thinly sliced
• 1 blood or navel orange, rind and pith removed, thinly sliced horizontally
• Juice of 1 lemon
• 1-1/2 teaspoons Dijon mustard
• 1/2 teaspoon honey (more to taste)
• 1/4 cup olive oil
• Salt and pepper to taste

Make a generous bed with the spinach leaves on individual serving plates. Arrange some of the sliced onions and oranges on top. Place the lemon juice, mustard, honey and pepper in a small bowl. Gradually whisk in the oil until the vinaigrette is emulsified. Taste before adding salt. Drizzle some vinaigrette over each salad. Serve immediately.