Citrus Vinaigrette

Salad with Citrus Vinaigrette and Pan Seared Salmon

Fast, Easy, and Delicious!
An entrée salad sure to wow your guests! The yummy orange vinaigrette is the perfect accompaniment to a salad with grapefruit and mandarin oranges. The only thing that could be better? Topping it with crisp, pan-seared salmon!

Spinach Salad with Orange Vinaigrette and Pan-Seared Salmon

Serves 4

Orange Vinaigrette:
2 Tbsp	Blood Orange Vinegar
1/2 tsp	Dijon Mustard
2 tsp	Thyme leaves
	Salt and pepper
6 Tbsp	Kinloch Pecan Oil

Spinach Salad:
4 Cups	Baby Spinach, washed and spun dry
1 8-oz can	Mandarin Oranfe Sections, drained
1 Cup	Ruby Red Grapefruit Sections
1/4 Small	Red Onion, cut into thin slivers

Pan Seared Salmon:
4 4-6 oz	Salmon Fillets
	Salt and pepper
	Kinloch Pecan Oil
	Reserved Orange Vinaigrette
1 small	Avacado, sliced for garnish

To prepare the vinaigrette: In a medium bowl whisk together the vinegar, mustard, thyme, salt, and pepper until combined. Whisking constantly, slowly drizzle in the Kinloch Pecan Oil until the mixture is emulsified.

To prepare the salad: In a large bowl toss the baby spinach with just enough vinaigrette to lightly coat the leaves. Reserve remaining dressing. Divide the salad among 4 dinner plates. Arrange the orange and grapefruit sections over each salad and sprinkle with slivered onion.

To prepare the salmon: Season salmon with salt and pepper. Heat a small amount of Kinloch Pecan Oil in a large nonstick skillet over medium high heat until oil shimmers. Using tongs, place salmon pieces in the pan and sear until nicely browned on one side, about 2-3 minutes, turn and brown the second side, cooking about 2-3 minutes more.

To serve: Place a piece of hot, cooked salmon on top of each salad. Drizzle with about a tablespoon of the reserved orange vinaigrette, and garnish with sliced avocado. Serve at once.