Spinach Salad with Orange Vinaigrette
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
Preheat the oven to 350 degrees F.
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.
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.
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.