Spinach Salad With Dried Cranberries and Pine Nuts

This is an adopted recipe from Mean Chef. Mean Chefs words are: Fresh baby spinach leaves tossed with toasted Pine Nuts, a very tasty vinaigrette, and topped with dried cranberries.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1 (6 ounce) package  baby spinach leaves, rinsed and dried
• 2  tablespoons  fresh orange juice
• 1  teaspoon  balsamic vinegar
• 1  teaspoon Dijon mustard
• 3  tablespoons extra virgin olive oil
•  kosher salt
•  freshly cracked black peppercorns
• 3  tablespoons pine nuts, toasted
• 2  tablespoons dried sweetened cranberries

Directions

1. In a small bowl, whisk together the orange juice, vinegar, mustard and olive oil, season with salt and pepper to taste.
2. At serving time, drizzle the dressing over the spinach leaves and toss lightly. (Note: the dressing may be heated and poured over the spinach leaves also).
3. Place a small amount of the dressed spinach leaves on individual plates, sprinkle dried cranberries and toasted pine nuts on top and serve.