Benjamyn Greig’s classic spinach salad with citrus vinaigrette is a summer favorite that embodies the farm-to-table approach. It features leafy spinach and sliced strawberries complemented by avocado and mandarin oranges and then dressed with orange-citrus vinaigrette. Greig advises making the dressing first, as the emulsion process takes patience. “It’s got as many fresh and sweet ingredients as I can think of that remind me of summer,” he says.

Spinach Salad with Citrus Vinaigrette | Makes 4 servings
Recipe courtesy of Local Roots

INGREDIENTS
8 ounces (about 5 to 6 cups) 
baby spinach, rinsed 
1 cup strawberries, destemmed and quartered
1 cup segmented mandarin oranges
12 rings red onion, sliced 1/8-inch thick
1 fresh avocado, peeled and cut into long slices
4 ounces creamy goat cheese, separated into 12–16 dollops
1/2 cup almonds, peeled and slivered 
5 ounces citrus vinaigrette (recipe below)

DIRECTIONS
Preheat oven to 350 F. Spread almonds evenly on a sheet tray. Bake in oven for 3 1/2 minutes, tossing midway to ensure an even cook. Place all ingredients in a large bowl (except goat cheese) starting with the spinach and ending with the citrus vinaigrette. Toss gently. Place in serving dish and top with dollops of goat cheese.


Citrus Vinaigrette

INGREDIENTS
1/2 15-ounce can mandarin oranges
1/2 tablespoon lemon juice
Zest of 1/8 lemon
1/2 teaspoon minced garlic
1/4 tablespoon kosher salt
1/4 cup white vinegar
2 tablespoons honey
Pinch ground allspice
Pinch ground cloves
Pinch ground cinnamon
7 tablespoons fresh-squeezed 
orange juice
3/4 cup + 2 tablespoons oil blend 
(75 percent canola, 25 percent olive oil)

DIRECTIONS
Drain mandarin oranges. Place all ingredients in blender except oil. Blend on high while slowly adding oil for 1 to 2 minutes until emulsified. Will keep for seven days refrigerated. Yield: Makes about 1/2 quart