Spinach Salad with Clementine & Almonds

1. 1
   prep · ~3 min

   Toast the almonds.

   1.Place a dry skillet over medium heat.

   2.Add almonds and toast, shaking the pan often, until fragrant and lightly golden (2-3 min).

   3.Transfer immediately to a plate to cool, then roughly chop.

   TIPWatch the almonds closely — they go from toasted to burnt in seconds.
2. 2
   prep · ~5 min

   Prepare the clementines.

   1.Slice off the top and bottom of each clementine to expose the flesh.

   2.Following the curve of the fruit, cut away the peel and white pith.

   3.Over a bowl, cut between the membranes to release the segments. Squeeze any remaining juice from the membranes and reserve.

   TIPCatching the segments and juice in a bowl means you can use that juice for the vinaigrette.
3. 3
   mix · ~6 min

   Make the vinaigrette.

   1.In a small bowl, whisk together minced shallot, olive oil, lemon juice, salt, and pepper.

   2.Whisk in 1 tablespoon of the reserved clementine juice for sweetness.

   3.Let the dressing sit for 5 minutes to mellow the shallot.

   TIPLetting the shallot sit in the acid softens its raw bite.
4. 4
   assemble · ~2 min

   Toss and serve the salad.

   1.Place baby spinach in a large bowl.

   2.Drizzle half the vinaigrette over the spinach and toss gently to coat.

   3.Add clementine segments and chopped toasted almonds.

   4.Drizzle with remaining vinaigrette, toss once more, and divide among plates.

Cuisines we love