Serves 6.Ingredients
6 cups baby spinach
2 medium carrots, peeled and shaved with vegetable peeler lengthwise into ribbons
2 medium oranges, 1/2 teaspoon zest removed from one; both peeled, quartered, and cut crosswise into ½-inch thick pieces
2 medium scallions, thinly sliced
1 tbs toasted sesame seeds
5 tsp rice wine vinegar
2 tsp very finely minced shallot
1/2 tsp mayonnaise
1/2 tsp Dijon mustard
1/8 tsp table salt
2 tbs vegetable oil
1 tbs sesame oil
Method
1. Place spinach, carrots, orange pieces, scallions, and sesame seeds in large bowl.
2. In small bowl, combine zest, vinegar, shallot, mayonnaise, mustard, and salt. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. Place canola oil and sesame oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface.
3. Pour dressing over spinach mixture and toss to coat; serve immediately.
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