Blood Orange And Spinach Salad With Jalapeno Vinaigrette

• 4 blood oranges, divided
• 1/4 cup rice vinegar
• 1/4 cup olive oil
• 2 tablespoons honey
• 1 large jalapeno pepper, seeds and ribs removed
• 1/2 teaspoon Dijon mustard
• salt and ground black pepper to taste (optional)
• 4 cups loosely packed fresh spinach
• 4 tablespoons pomegranate arils
• 4 tablespoons coarsely chopped pecans
• 2 slices cooked bacon, crumbled
• 4 tablespoons crumbled feta cheese

1. Zest 2 blood oranges and juice 1 blood orange. Combine zest, juice, rice vinegar, oil, honey, jalapeno, and mustard in a blender. Blend dressing until smooth and season with salt and black pepper. Set aside.
2. Peel and remove pith from remaining 2 blood oranges and slice horizontally.
3. Divide spinach evenly among 4 salad plates. Divide sliced blood orange evenly over spinach. Top salad with pomegranate arils, pecans, bacon, and feta cheese. Drizzle each salad evenly with vinaigrette and serve immediately.

oranges, rice vinegar, olive oil, honey, jalapeno pepper, mustard, salt, fresh spinach, pomegranate arils, pecans, bacon, feta cheese

Taken from www.allrecipes.com/recipe/269773/blood-orange-and-spinach-salad-with-jalapeno-vinaigrette/ (may not work)