Spinach Salad With Blood Orange/Raspberry Vinaigr

“Fresh spinach topped with a Mediterranean blend of food treasures, dressed up with a homemade blood orange vinaigrette.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Vinaigrette: Cook 4 strips bacon until crispy. Remove from pan and reserve. Discard 1/2 of bacon drippings.
  2. Saute shallot and garlic until translucent. Add honey, cayenne pepper, white wine and brandy. Turn heat to high. Bring to simmer.
  3. Add blood orange juice, raspberry preserves and sugar. Turn heat down to medium, add thyme and rosemary and reduce by half. Allow to cool to room temperature. Remove thyme and rosemary stems.
  4. To food processor, add reserved bacon, raspberry reduction and apple cider vinegar. Process 1 minute.
  5. With motor running, slowly add oil in slow steady stream. When all the oil is in, stop motor and scrape down sides with spatula.
  6. Season with salt and pepper. Makes 2 cups.
  7. Salad: Place spinach on large platter. Arrange remaining ingredients over spinach and toss with 1 cup vinaigrette.

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