SPINACH SALAD WITH CITRUS VINAIGRETTE

Spinach Salad with Citrus Vinaigrette image

Yield 4 to 6 servings

Number Of Ingredients 17

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Citrus Vinaigrette
1/2 cup extra-virgin olive oil
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1 teaspoon fresh thyme leaves, chopped
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Spinach Salad
1 (10-ounce) bag of spinach (about 6 cups)
2 oranges, cut into segments (see Note)
1/2 cup sliced almonds, toasted (see page 168)
1/2 red onion, thinly sliced
Salt and freshly ground black pepper
Parmesan Frico (page 229)

Steps:

Combine all the ingredients for the Citrus Vinaigrette in a jar or a tight-sealing plastic container. Shake to blend.
Combine the spinach, orange segments, almonds, red onion, salt, and pepper in a large bowl. Toss with the Citrus Vinaigrette. Serve on individual plates, topped with 1 or 2 Parmesan Frico.
Note
To cut orange segments, first use a small sharp knife to cut off the top and bottom of the orange. Stand the orange on one of the cut ends and make long, straight cuts to slice away all of the peel and white pith. Hold the peeled orange in your palm and cut on each side of the membranes to free the segments.