Spinach Salad with Orange Vinaigrette and Prosciutto

As spring unfolds her wings here in San Diego my yard is stretching its chilly limbs towards the warming sun.  Rose bushes are bursting with new growth, bulbs are nearly ready to bloom, and my orange tree is sending off scents of heaven with its fresh, new blossoms.  We haven't, however, finished the sweet crop of oranges from last season and these beauties need to come off the tree.   As such, most of our meals of late include orange in some sort of fashion and this fresh, flavorful spinach salad has recently become a favorite.

Simply filled with baby spinach, oranges and onion, the salad is dressed with a bright orange vinaigrette that whips together in a flash.  Using fresh squeezed orange juice is always a treat, and combining balsamic, honey and garlic brings a sweet yet savory complement to the spinach.  Prosciutto sprinkled on top adds that salty "pow" that keeps you heading back for more and chopped fresh orange segments bring you right back to the bright sweetness.

From San Diego to you... Happy Spring!

Spinach Salad with Orange Vinaigrette and Prosciutto
adapted from Giada Da Laurentis
Printer Friendly

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.