Citrus Spinach Salad


Yield: 2-4 Salads

3 Tbsp Flying Olive Tangerine or Sicilian Lemon Balsamic Vinegar
1/2 Tbsp Dijon mustard
1/2 cup Flying Olive Mandarin Orange or Flying Olive Blood Orange Extra Virgin Olive Oil
Salt and freshly ground pepper to taste
4 cups baby spinach
2 Tbsp dried cranberries
2 Tbsp Mandarin oranges
1 Tbsp finely sliced red onion (opt)
2 Tbsp cooked bacon, crumbled (opt)
1-2 tablespoons feta cheese (opt)

Whisk together the Flying Olive Balsamic Vinegar and mustard.  Add Flying Olive Mandarin Orange OR Blood Orange EVOO in a slow, steady stream until thickened.  Add salt and pepper to taste (makes about 3/4 cup dressing).

Divide the spinach among plates.  Divide the cranberries, Mandarin orange segments, red onion, and bacon and sprinkle on each salad.  Drizzle the vinaigrette on each salad and top with feta cheese.

Any remaining vinaigrette can be refrigerated for up to 5 days.

Submitted by Chuck L.