Recipe by Chef Jacquie

Ingredients for salad:

• Large bag of spinach
• 4 Tablespoons white balsamic vinaigrette (see recipe below)
• 1/4 fennel bulb, sliced thin
• pinch of fine sea salt
• pinch of fresh ground black pepper
• 1 blood orange, peeled and sliced
• 1 naval orange, peeled and sliced
• 6 crushed pistachios for garnish

To Make Salad

In a large bowl add spinach, fennel, salt, pepper and 3 Tablespoons of vinaigrette, toss together until leaves are well coated.

To plate salad: Serve family style, place a large mound of salad in the center of a chilled platter.  Arrange orange slices in a decorative pattern, drizzle with remaining vinaigrette, some flaked sea salt and garnish with crushed pistachios.

Ingredients to make vinairgrette:

• 1/3 cup white balsamic vinegar
• 2/3 cup extra virgin olive oil

To Make Vinaigrette:

Place all ingredients in a cruet or sealed container and shake vigorously, set aside.

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