It’s citrus season! There are so many delicious varieties of citrus fruits to choose from, but my favorite are clementines. They’re sweet, juicy and super easy to peel. After visiting a local co-op which had some beautiful fruit and veggies to choose from, I decided to make a clementine vinaigrette and serve it over leafy greens. This makes a perfect lunch or light dinner. Enjoy!
Spinach Salad with Clementine Vinaigrette and Homemade Croutons
Serves 6
Vinaigrette:
Zest and orange segments of 2 clementines (or your favorite orange variety)
2 tablespoons balsamic vinegar
1/4 cup olive oil
2 teaspoons dijon mustard
1 tablespoon pure maple syrup
Salt and pepper
Croutons:
2 cups crusty bread, cubed
1 tablespoon olive oil (I used garlic flavored olive oil)
Salt and pepper
4 cups baby spinach
1/2 cup pecan halves
1/4 cup dried cranberries
1/2 avocado, diced
2 clementines, peeled broken into segments
1/4 cup fresh goat cheese, crumbled
Method:
1. Combine all dressing ingredients in a small food processor or blender. Set aside.
2. Heat oven to 350. Lay bread cubes on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake 10 minutes (or until golden).
3. Toast pecans in a dry skillet over medium heat until fragrant.
4. Top spinach with clementine segments, dried cranberries, goat cheese, avocado, pecans and croutons.
