Spinach salad with orange vinaigrette

  • 6 slices prosciutto
  • 2 oranges, zested
  • 2 small oranges, juiced or 1 large orange, juiced
  • 30ml balsamic vinegar
  • 40g honey
  • 1 clove garlic, peeled
  • 3/4 tsp salt
  • 3/4 tsp freshly ground black pepper
  • 175ml extra-virgin olive oil
  • 285 to 340g pre-washed spinach
1) Preheat the oven to 180°C/gas mark 4.

2) Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 mins. Let it cool. Crumble the prosciutto slices into a container and store in the refrigerator.

3) 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.

4) 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.

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