Spinach Salad with Orange Vinaigrette Recipe

Spinach Salad with Orange Vinaigrette Recipe My spinach salad with orange vinaigrette has lots of delicate flavors. The vinaigrette is a blend of fresh orange juice, honey and spices. I tossed it with spinach and tasty bits of crispy prosciutto. The spinach salad with orange vinaigrette is both light and lush. I'm going to start with my crispy prosciutto for my spinach salad. This is sort of my version of bacon bits on top of the spinach salad and I'm just going to lay six thinly slice prosciutto slices. You can just get them right this way from your local deli. All right, two more slices. And what I love about the prosciutto is, it's nice and salty but it's a lot leaner than bacon. I’m going to pop them in a 350° oven for about 10 minutes until they’re nice and crispy and they are going to sort of just retract a little bit and shrink up. I'm going to get started on the vinaigrette. I use lemons to make a lot of my nice citrus vinaigrette but in this case, I'm actually going to use oranges, so I’m going to zest two oranges and yes it's a lot of zest but you need it. You need just sort of cut through the spinach and squeeze the orange juice right in there. Yummy. Oh, that is a juicy orange. It's going to make great vinaigrette. Okay, we can also use one garlic glove. Go ahead and peel it. There we go. And a little bit of honey and the honey will thicken the dressing but also add a little bit of sweetness and if you don’t have honey you could just use sugar. A little bit of balsamic vinegar, a little bit of salt to bring out all the flavors and freshly ground black pepper. It's basically a bouncing act of flavors. That’s what you're doing. And extra virgin olive oil and basically, extra virgin olive oil is the first pressing of the olives so it's going to be the best flavor. Smell that orange juice. It is such a clean wonderful flavor. So we’ve got some spinach leaves and you see they’re nice and tender and beautiful and greeny and we’re just going to dress it with our vinaigrette. Make sure all of the leaves are still covered in the dressing. You see how easy this is and it really becomes a meal once you top it with the crispy prosciutto. Look at that. You see how they shrink up. They sort of shrink up and become crispy. And there’s not a lot of fat. It's very, very lean and it becomes a salty flavor. The prosciutto intensifies when you put it in the oven or when you heat it up. So that’s why I love it, okay. See how crispy it is and you just break it right over the top. And you can leave it as big or as little as you want. I just like to break it up. I mean isn't that fun and then all of a sudden you’ve got a meal.