giada's spinach salad

NYE dinner w/ Cinders and Darrell

IngredientsParmesan Frico:
1 1/2 cups grated Parmesan

Citrus Vinaigrette:
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 teaspoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Spinach Salad:
6 ounces baby spinach leaves (about 6 cups)
1 orange, cut into segments
1/3 cup sliced almonds, toasted
1/2 red onion, thinly sliced

DirectionsParmesan Frico: Preheat the oven to 375 degrees

F. Place

a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.

Citrus Vinaigrette: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.

Spinach Salad: In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad and serve with (1 or 2) parmesan frico.

* added pepper to parm frico/ sliced almonds were a bit pricey so I used whole almonds ($1.50/bag) instead.