Baby Spinach Salad With Citrus Vinaigrette

• 1 large bunch baby spinach, rinsed and stemmed
• 2 naval oranges, peeled and sliced
• 1/3 cup freshly squeezed orange juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard (I use Maille)
• 1 teaspoon orange zest
• salt and freshly ground black pepper

Place spinach in a large serving bowl; top with orange slices.

In a small bowl, whisk together the orange juice, oil, vinegar, mustard, orange zest and seasonings until well blended. Pour over spinach salad, toss well and serve.