Spinach and Clementine Salad with Cherries and Vanilla Almonds

I am always on the lookout for new salad ideas. Every so often I surf the net, looking at restaurant menus to see what chefs are serving. When I find an innovative menu, I cut and paste the salad descriptions into a file on my computer and save it for future inspiration.

This recipe did not come from menu surfing, but from a food blog, goodLife {eats}. Posted back in January, it's been on my radar for a long time, but it wasn't until this week that I made the dish. The salad has everything going for it- ease of preparation, colorful range, and a flavorful and unexpected combination of ingredients. The sunny orange vinaigrette packs an intense citrus flavor tempered by a touch of sweetness. Quite simply, it's a lovely dish that speaks the language of summer.

Spinach and Clementine Salad with Cherries and Vanilla Almonds

slightly adapted from goodLife {eats}

baby spinach

2 clementines

2/3 cup dried cherries

French Feta cheese, to taste

2 TBS Vanilla Sugar Almonds (recipe follows)

Citrus Vinaigrette Dressing (recipe follows)

Peel clementines and divide into sections. Arrange clementines and cherries atop a bed of spinach. Sprinkle with Feta and almonds. Drizzle dressing over salad.

Vanilla Sugar Almonds:

1/4 cup sugar

2 tsp butter

2 tsp vanilla

1/2 cup slivered almonds

Cook sugar and butter over medium high heat until melted and bubbly, whisking constantly. Add vanilla and almonds, stirring to combine. Spoon almonds onto a plate, spreading them out so the sugar can harden. Store in an airtight container.

Citrus Vinaigrette Dressing

juice of 2 clementines

2 TBS vinegar (raspberry vinegar recommended)

4 tsp water

4 tsp olive oil

Thoroughly combine all ingredients and refrigerate until ready to use.