Baby Spinach Salad With Citrus Vinaigrette

By Christy Rost

Ingredients:

1		large bunch baby spinach, rinsed and stemmed
2		naval oranges, peeled and sliced
1/3		cup freshly squeezed orange juice
¼		cup extra virgin olive oil
1		teaspoon red wine vinegar
1		teaspoon Dijon mustard (I use Maille)
1		teaspoon orange zest
		salt and freshly ground black pepper

Place spinach in a large serving bowl; top with orange slices.

In a small bowl, whisk together the orange juice, oil, vinegar, mustard, orange zest and seasonings until well blended. Pour over spinach salad, toss well and serve.