makes half a cup
Have you ever had the pleasure of eating a bowlful of just-picked spinach? It has hearty, substantial flavor that makes grocery-store spinach seem horribly boring and bland. Spinach doesn’t tolerate heat very well, so I try to plant mine as early as I possibly can to get lots of harvests to enjoy with this tangy vinaigrette before the plants can go to seed. It’s also a component in Roasted Beets & Whipped Goat Cheese.
2 tablespoons orange juice
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon poppy seeds
2 teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon fine sea salt
Pinch of freshly ground black pepper
In a glass jar, combine all the ingredients, cover the jar, and shake vigorously. This vinaigrette will keep in the jar in the refrigerator for up to 4 days, if not longer.
