Spinach Salad With Dried Cranberries And Pine Nuts - cooking recipe

Ingredients

1 (6 ounce) package baby spinach leaves, rinsed and dried
2 tablespoons fresh orange juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
kosher salt
freshly cracked black peppercorns
3 tablespoons pine nuts, toasted
2 tablespoons dried sweetened cranberries

Preparation

In a small bowl, whisk together the orange juice, vinegar, mustard and olive oil, season with salt and pepper to taste.
At serving time, drizzle the dressing over the spinach leaves and toss lightly. (Note: the dressing may be heated and poured over the spinach leaves also).
Place a small amount of the dressed spinach leaves on individual plates, sprinkle dried cranberries and toasted pine nuts on top and serve.