Ingredients

For the salad

6 oz fresh spinach, washed and dried

2 medium-size oranges, peeled and chopped into 1-inch chunks, removing any bitter white pith

7 oz  olives with the pit removed, sliced into circles

1 carrot, chopped into small-sized pieces

1 red onion, chopped finely

Sea salt and pepper to taste

A handful of toasted almonds, crushed roughly into various sized crumbs (a mortar and pestle does the job very well)

For the dressing

6 tbsp of fresh EVOO*

3 tbsp of Vinegar*

Squeezed juice of 1 orange

2 tbsp of honey

1 tbsp Dijon mustard

Sea Salt (to taste)

*Below are three pairing options for the oil and vinegar to use in the dressing.

Option 1: Blood Orange Olive Oil and Champagne Vinegar

Option 2: Lemon Olive Oil and Sicilian Lemon Balsamic Vinegar

Option 3: Frantoio EVOO and Fig Balsamic Vinegar

Preparation

1. Assemble all salad ingredients in a large bowl.

2. Whisk the dressing ingredients together.

3. Pour the dressing on top of the salad just before serving.

4. Toss well, sprinkle the toasted almond crumble on top of the salad, and serve.