Spinach, Tangerines and Dried Cranberries

• 1/2 pound fresh spinach
• 2 seedless tangerines
• 1 tablespoon sherry vinegar or raspberry vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon Dijon mustard
• 3 tablespoons dried cranberries

1. Remove tough stems from spinach; wash and dry.
2. Tear into bite-size pieces.
3. Peel and cut tangerines in half horizontally, and separate sections.
4. Whisk together vinegar, oil and mustard in a serving bowl.
5. Stir in the spinach, tangerines and cranberries.

fresh spinach, tangerines, sherry vinegar, olive oil, mustard, cranberries

Taken from cooking.nytimes.com/recipes/844 (may not work)