Citrus Salad with Poppy-Seed Dressing
December 2007
Makes: 6 servings
Prep: 15 mins
- 3 oranges, preferably navel
- 1/4cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/3cup extra-virgin olive oil
- 2 tablespoons poppy seeds
- Salt and pepper
- 2 6 ouncebags baby spinach
- Slice off the ends of each orange and place the oranges on a cutting board. Using a sharp knife and working from top to bottom, cut off the peel and pith in strips. Working over a salad bowl, hold the orange and make a cut on either side of each segment to release from the membrane, letting the segments fall into the bowl; place the cut oranges in a medium bowl.
- Squeeze the remaining juice from the oranges into the bowl; whisk in the vinegar, mustard and honey, then the olive oil and poppy seeds. Season with salt and pepper.
- Add the spinach to the orange segments and toss with the dressing.