Shelly's Recipe

SPINACH SALAD WITH WARM ORANGE VINAIGRETTE

Category: Salad

2 tbsp sliced almonds
6 oz fresh spinach leaves
2 medium Italian plum tomatoes, sliced crosswise
1 oz (1/4 cup) crumbled soft goat cheese
1 tbsp. plus 1 tsp bacon bits

Dressing
2 tsp extra virgin olive oil
2 medium green onions, thinly sliced
1/4 cup fresh orange juice
2 tbsp white wine vinegar
1 tbsp light brown sugar
1/8 tsp black pepper

Put the almonds in a single layer in a small skillet. Dry roast over medium heat for about four minutes, or until just fragrant, stirring frequently. Transfer to a small plate.

In a large serving bowl, make one layer each, in order, of the spinach, tomatoes, goat cheese, bacon bits and almonds.

In the same skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the green onions for one to two minutes, or until soft, stirring occasionally.

Stir in the remaining dressing ingredients. Simmer for one to two minutes, or until the brown sugar is dissolved and the mixture is warmed through, stirring occasionally. Pour over the salad and serve. Serves 4