Zesty Spinach Salad

• FOR THE VINAIGRETTE:
• 1/3 cups Extra Virgin Olive Oil
• 3 teaspoons Regular Mustard
• 1/2 Orange, Juiced
• 1 Tablespoon White Vinegar
• 1 teaspoon Honey
• FOR THE SALAD:
• 1 package (about 3 Oz. Size) Spinach Leaves
• 1/2 packages (3 Oz. Size) Rocket Or Arugula
• 4 ounces, weight Chorizo, Sliced
• Salt And Pepper
• Grated Parmesan

1. For the vinaigrette:
2. In a small bowl, whisk olive oil, orange juice, mustard, white vinegar and honey until combined. You can make ahead and keep it in the fridge.
3. For the salad:
4. Wash the green leaves and dry them with a salad spinner or paper towels and put in a bowl. Slice chorizo and scatter it on top. Season with salt and pepper and grate some Parmesan cheese.
5. Note: Though the salad is quite quick to make, you can also make ahead If you want. Make sure you dry the leaves very well and keep the salad ready in the fridge. Dress it at the last moment so it doesn't soak.

vinaigrette, olive oil, regular mustard, ubd orange, white vinegar, honey, salad, rocket, weight chorizo, salt, parmesan

Taken from tastykitchen.com/recipes/salads/zesty-spinach-salad/ (may not work)