Spinach Salad with Orange Vinaigrette and Prosciutto
adapted from Giada Da Laurentis
1/3 cup chopped prosciutto
2 oranges, zested
2 small oranges juiced
2 Tbs balsamic vinegar
2 Tbs honey
1 clove garlic, peeled
1/4 cup good quality olive oil
1 bag baby spinach
1 orange, peeled and coarsely chopped
2 slices onion, chopped
salt and pepper
Heat
a small skillet over medium heat on the stove and swirl with a small
amount of olive oil. Add chopped prosciutto and sautée until slightly
crispy. Remove and set aside.
In a blender (We used our new bright orange KitchenAid)
combine the orange zest, orange juice, balsamic, honey, and garlic and
blend until smooth. Add the olive oil into a steady stream until
combined.
In
a large bowl place the spinach. Dress with desired amount of
vinaigrette and toss. Add chopped oranges and onion, then drizzle with a
little more dressing. Sprinkle with prosciutto and salt and pepper and
serve.
