Blood Orange And Spinach Salad With Jalapeno Vinaigrette - cooking recipe

Ingredients

4 blood oranges, divided
1/4 cup rice vinegar
1/4 cup olive oil
2 tablespoons honey
1 large jalapeno pepper, seeds and ribs removed
1/2 teaspoon Dijon mustard
salt and ground black pepper to taste (optional)
4 cups loosely packed fresh spinach
4 tablespoons pomegranate arils
4 tablespoons coarsely chopped pecans
2 slices cooked bacon, crumbled
4 tablespoons crumbled feta cheese

Preparation

Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
Peel and remove pith from remaining 2 blood oranges and slice horizontally.
Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.