Spinach Salad

This modern take on the classic Lancaster county sweet and sour salad combines delicate baby spinach leaves, full flavored oranges, thin slices of crisped Serrano ham and toasted almonds for a lighter, more upscale rendition. Whether carefully stacked or casually tossed together, the combination will have your guests asking for more.

Ingredients:
1 Tbl Champagne vinegar
1 Tbl Orange juice, fresh
1 tsp Sugar, granulated
1/4 tsp Dijon mustard
1 Tbl Olive oil, extra virgin
1 Tbl Oil, vegetable or canola
1/2 tsp Shallots, minced
To Taste Kosher or sea salt and black
pepper, freshly ground
4 C Baby spinach
4 Toracco Sicilia oranges, rind removed,
1/4 " thick slices
1/4 C Almonds, slivered, toasted
1 Tbl Chives, finely sliced
12 Serrano ham, paper-thin slices,
crisped in a dry skillet
To Taste Kosher or sea salt and black pepper,
freshly ground

Directions:
To make the dressing, combine the first seven ingredients in a small mixing bowl and whisk together. Season with salt and pepper.

To serve:
Place three slices of orange in the center of each individual serving plate. In a larger mixing bowl, combine the spinach and chives with just enough dressing to lightly coat. Place a small mound on top of the oranges. Top with a few pieces of the ham. Add more spinach, a few more slices of orange and the remaining ham. Top with the remaining spinach and sprinkle the salads with toasted almonds. Drizzle the plates with any remaining dressing and serve immediately.