Spinach Salad With Orange Vinaigrette

I have been trying to find this recipe on the foodnetwork site for a while, and finally found it! The prosciutto comes out so nice and crispy, making for a super light salad with a nice salty crunch. Who can resist?! I use it as a side salad, since it is so simple.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 6  slices prosciutto
• 2  oranges, zest of
• 2  small oranges, juice of or 1  large orange, juice of
• 2  tablespoons  balsamic vinegar
• 2  tablespoons honey
• 1  garlic clove, peeled
• 3⁄4 teaspoon salt
• 3⁄4 teaspoon fresh ground black pepper
• 3⁄4 cup extra virgin olive oil
• 10 -12  ounces  pre-washed spinach

Directions

1. Preheat the oven to 350 degrees F.
2. Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool.
3. Crumble the prosciutto slices into a container and store in the refrigerator.
4. In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper.
5. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined.
6. Transfer to a container and store in the refrigerator.
7. To serve, put the spinach in a large bowl.
8. Toss with enough of the vinaigrette to coat the spinach.
9. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.