Spinach Salad with Fennel and Blood Oranges

• 3 blood oranges
• Juice of 1 lemon
• 2 tablespoons sherry vinegar
• 1/2 teaspoon coarse salt
• Freshly ground pepper
• 3 slices bacon
• 1 bulb fennel, very thinly sliced
• 16 cremini mushrooms, very thinly sliced
• 1 red onion, very thinly sliced
• 6 ounces baby spinach

1. Make the vinaigrette: Using a sharp paring knife, peel 2 oranges, following the curve of the fruit; cut between the membranes to remove whole segments.
2. Place in a small bowl; set aside.
3. Juice the remaining orange into a separate small bowl or large glass measuring cup; whisk in the lemon juice, vinegar, and salt.
4. Season with pepper; set aside.
5. In a small skillet, cook the bacon over medium heat until crisp and browned on both sides, about 4 minutes per side.
6. Transfer to drain on paper towels; let cool, and finely crumble.
7. In a large serving bowl, combine the fennel, mushrooms, onion, and spinach.
8. Add the reserved orange segments and vinaigrette, and toss to combine.
9. Divide among serving plates, and sprinkle each with crumbled bacon.
10. (Per serving)
11. Calories: 142
12. Fat: 3g
13. Cholesterol: 4mg
14. Carbohydrate: 26g
15. Sodium: 468mg
16. Protein: 7g
17. Fiber: 7g

oranges, lemon, sherry vinegar, coarse salt, freshly ground pepper, bacon, fennel, cremini mushrooms, red onion, baby spinach

Taken from www.epicurious.com/recipes/food/views/spinach-salad-with-fennel-and-blood-oranges-392340 (may not work)