Spinach Salad with Orange Vinaigrette

  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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Ingredients

6 slices prosciutto

2 oranges, zested

2 small oranges, juiced or 1 large orange, juiced

2 tablespoons balsamic vinegar

2 tablespoons honey

1 clove garlic, peeled

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

3/4 cup extra-virgin olive oil

10 to 12 ounces pre-washed spinach

Directions

  1. Preheat the oven to 350 degrees F.
  2. Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
  3. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
  4. To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.

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