April 8th, 2012
Photography by Michael Alberstat Food styling by Claire Stubbs
Segment blood oranges over a bowl and reserve juices for dressing.
In another bowl, combine all dressing ingredients except oil.
Slowly whisk in oil to emulsify.
Arrange spinach and blood orange segments on a platter, and drizzle with dressing.
Nutrients per serving (with 1 tablespoon dressing): 100 calories, 5 g fat, 1 g protein, 14 g carbs, 1 g fibre. Excellent source of vitamin C.