Spinach Salad with Clementine Vinaigrette and Homemade Croutons

It's citrus season! There are so many delicious varieties of citrus fruits to choose from, but my favorite are clementines. They're sweet, juicy and super easy to peel. After visiting a local co-op which had some beautiful fruit and veggies to choose from, I decided to make a clementine vinaigrette and serve it over leafy greens. This makes a perfect lunch or light dinner. Enjoy!

                                                   

Spinach Salad with Clementine Vinaigrette and Homemade Croutons

Serves 6

Vinaigrette:
Zest and orange segments of 2 clementines (or your favorite orange variety)
2 tablespoons balsamic vinegar
1/4 cup olive oil
2 teaspoons dijon mustard
1 tablespoon pure maple syrup
Salt and pepper

Croutons:
2 cups crusty bread, cubed
1 tablespoon olive oil (I used garlic flavored olive oil)
Salt and pepper

4 cups baby spinach
1/2 cup pecan halves
1/4 cup dried cranberries
1/2 avocado, diced
2 clementines, peeled broken into segments
1/4 cup fresh goat cheese, crumbled

Method:
1. Combine all dressing ingredients in a small food processor or blender. Set aside.

2. Heat oven to 350. Lay bread cubes on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake 10 minutes (or until golden).

3. Toast pecans in a dry skillet over medium heat until fragrant.

4. Top spinach with clementine segments, dried cranberries, goat cheese, avocado, pecans and croutons.

Drizzle with vinaigrette and serve.