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Spinach, Blood Orange and Macadamia Nut Salad

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READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • Salad
  • 34 cup coarsely chopped macadamia nuts
  • 4 blood oranges (if unavailable, you can use regular oranges)
  • 5 cups baby spinach leaves, washed, stemmed, dried and torn into bite-size pieces
  • 1 cup cooked corn
  • Dressing
  • 12 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 12 tablespoons sherry wine vinegar
  • 3 tablespoons hazelnut oil
  • 1 -2 tablespoon fresh blood orange juice, reserved from sectioning fruit

Directions

  1. In a small dry skillet, toast macadamia nuts over medium heat until light golden brown and fragrent, about 2 to 3 minutes; remove from heat.
  2. Peel and section oranges over bowl to catch juices.
  3. Cut segments into 1/2-inch dice.
  4. Reserve juice for dressing.
  5. In large bowl, combine toasted nuts, orange, spinach and corn.
  6. Make dressing: In small bowl, combine garlic, mustard, salt and pepper to taste.
  7. With fork, mash to smooth paste.
  8. Add vinegar and whisk until smooth.
  9. Whisk in oil in thin stream until dressing had thickened.
  10. Whisk in reserved orange juice.
  11. Correct seasoning, adding salt or orange juice to taste.
  12. Just before serving, pour dressing over salad and toss until spinach is lightly coated.

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