Baby Spinach Salad with Oranges, Honey Roasted Almonds & Champagne Vinaigrette

This salad is perfect along side any pasta dish, because it's light and takes only a few minutes and ingredients to prepare.  In fact, if you have all the ingredients made earlier and kept separate, you can toss it together at the last minute for zero fuss.  This was first made for me over ten years ago by my dear friend Janet Coletti's mother, Vivien.  I had been at their house helping decorate for Christmas when Mrs. Coletti decided it was time for dinner.  Little did I know, she was preparing fresh lobsters for us and this absolutely delicious salad.  At the time, she made it with tangerines, which go so well with the holidays, but I now make it year-round and use oranges.  Occasionally I also add crumbled goat cheese.  It really depends on my mood.  It's perfectly perfect without it, but sometimes a little goat cheese is what I'm looking for.  Either way,  it's special any time. 

Baby Spinach Salad with Oranges, Almonds and a Champagne Vinaigrette
Serves 4

10 oz baby spinach
2 oranges, peeled and segments cut out and juice reserved
3/4 cup honey roasted almond, recipe to follow
5 oz goat cheese, crumbled (optional)
Champagne Vinaigrette, recipe to follow

In a large salad bowl, toss the spinach, oranges, almonds.  Add several tablespoons of dressing and toss again.  Crumble goat cheese over and serve with any remaining dressing on the side.


Honey Roasted Almonds

1 cup sliced almonds
2 Tbsp. butter, melted
3 Tbsp. honey
1/2 tsp. kosher salt

Preheat oven to 350 degrees Fahrenheit.
On a baking sheet, spread the almonds.  Drizzle with the melted butter, honey and sprinkle with the kosher salt.  Place in the oven for 10-15 minutes, or until they're a deep golden color.  Let cool.  Break up in small pieces for salad.

Champagne Vinaigrette (This recipe makes more than what you will need for the salad, but it's perfect to have some on hand in your fridge, ready to go)

1/4 cup champagne or white wine vinegar
3 Tbsp. fresh orange juice, from reserved segmented oranges
1 tsp. Dijon mustard
1 Tbsp. honey
1 cup extra virgin olive oil
Salt and pepper, to taste

In a large bowl, whisk the vinegar, orange juice, mustard and honey.  Slowly add the olive oil in a stream until completely emulsified.  Add salt and pepper to taste.