Citrus Salad

Naomi Nachman
6 cups baby spinach
1 orange supremed, (segments removed)
1/2 cup honey-glazed pecans
1 red onion sliced (optional)
½ small red onion
1 tsp salt
1 tsp mustard
4 Tbsp cider vinegar
½ cup sugar
½ cup olive oil
Place onion in a food processor with the “S” blade and chop until very fine. Add all the ingredients except the olive oil and blend in with the onion for 10 seconds. While the machine is running, pour in the oil in a slow and steady stream. This will help emulsify (thicken) the dressing and stop it from separating.

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