Recipe 4: Spinach Salad with Passionfruit Dressing and Maple-Glazed Almonds

Recipe 4:
Spinach Salad with Passionfruit Dressing and Maple-Glazed Almonds

Salad:
2 tsp olive oil
2 tsp maple syrup
1/2 cup sliced almonds (2 oz ish)
4 blood oranges (navel also works well if you can’t find blood)
1 large fennel bulb, trimmed
16 cups baby spinach, rinsed and dried

Dressing:
1/3 cup bottled passion fruit nectar
1/4 cup rice vinegar
1/4 cup olive oil
1/4 cup chopped shallots (2 medium)
1/2 tsp. Dijon mustard

1. Almonds: preheat oven to 350 F. Coat baking sheet with cooking spray. Mix oil and maple syrup in small bowl. Add almonds and toss to coat; spread over baking dish and bake 12-18 minutes stirring occasionally or until golden. Let cool completely.

2. Peel oranges then cut into quarters lengthwise then slice crosswise into 1/4 inch pieces

3. Cut fennel lengthwise into quarters then crosswise into thin slices.

4. Dressing: whisk all ingredients in medium bowl; season to taste with salt and pepper.

5. Combine spinach, oranges, fennel and dressing in large bowl; toss well. Divide among 8 plates, sprinkle with almonds and enjoy!

__