Citrus Spinach Salad

Citrus Spinach Salad

Serves: 2

2 handfuls of prewashed baby spinach
1 orange, segmented with pith removed
1 grapefruit, segmented with pith removed
1 can hearts of palm, sliced on the bias
½ cup pecans, toasted
Parmigiano reggiano, shaved

2 teaspoons White balsamic, honey balsamic, or champagne vinegar
Juice left over from the segmented citrus
¼ teaspoon Dijin mustard
2 tablespoons Extra virgin olive oil
Salt and pepper to taste


1. In a medium bowl whisk together the vinegar, juice, and mustard.  Slowly drizzle in the oil, whisking constantly.  Season lightly with salt pepper.  (If you have a jar with a lid, you can always just combine everything and give it a good shake).
2. In a mixing bowl, combine the spinach, orange and grapefruit segments, and hearts of palm.  Season with salt and freshly cracked black pepper, and toss to combine.  Divide into 2 plates.
3. Top with toasted pecans and shaved pieces of parmigiano.  Drizzle evenly with the prepared vinaigrette.