Roasted Tomato Spinach Salad With Citrus Mustard Vinaigrette

• FOR THE SALAD:
• 2 cups Grape Tomatoes, Halved
• 2 Tablespoons Extra Virgin Olive Oil, Divided
• 1 teaspoon Sugar
• 1 teaspoon Kosher Salt
• 10 ounces, weight Fresh Spinach
• 1/4 cups Feta Cheese, Crumbled
• 1 Tablespoon Toasted Pine Nuts
• FOR THE DRESSING:
• 1/2 whole Orange, Juiced
• 1/2 whole Orange, Zested
• 1 Tablespoon Lemon Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Dijon Mustard
• 1 teaspoon Red Onion, Minced
• 1 pinch Salt And Pepper

1. Preheat oven to 400u0b0F and grease a baking sheet.
2. Toss tomatoes with 1 tablespoon of olive oil, sugar and salt. Spread out on baking sheet and roast for 20 minutes, tossing occasionally.
3. When tomatoes are almost finished, heat a large skillet over medium high heat. Add remaining tablespoon of olive oil and saute spinach for 1 minute, until just starting to wilt. Transfer spinach to a serving platter.
4. Top with roasted tomatoes straight out of the oven (they will wilt the spinach a bit more from their heat). Finally, add feta and pine nuts.
5. Combine all dressing ingredients in a small bowl and whisk together. Pour the citrus mustard vinaigrette on top of salad once plated and ready to serve.

salad, grape tomatoes, olive oil, sugar, kosher salt, ubc, nuts, dressing, orange, orange, lemon juice, olive oil, dijon mustard, red onion, salt

Taken from tastykitchen.com/recipes/salads/roasted-tomato-spinach-salad-with-citrus-mustard-vinaigrette/ (may not work)