Baby spinach (I am deliberately leaving off an amount here because how much you’ll use depends on how many people you’re feeding)
2 clementines, peeled and seperated (or one small can mandarin oranges)
1/2 cup walnuts, chopped
1. Toss the spinach with the fruit and walnut to well combine.
For the vinaigrette:
1 Tb. lemon juice
1 tsp. finely chopped lemon zest
1 shallot, finely diced
salt and pepper
5 Tb. olive oil
1. Combine the lemon juice, zest, 1/4 tsp. salt and shallots in a small bowl. Let stand 15 minutes.
2. Whisk in oil and season with pepper to taste. Taste, then correct the balance, adding more oil if necessary.
3. Pour dressing over salad and toss well to coat.