Source: dLife

A refreshing salad with a delicious sherry and mustard vinaigrette.

Servings

Sherry Vinaigrette
1 tbsp shallots, chopped , finely chopped
3 tbsp sherry vinegar
2 tbsp olive oil
0.5 oz honey
1 tsp dijon mustard
1 pinch salt
1 tsp black pepper , freshly ground
1 tbsp olive oil

Spinach Salad
1 lb boneless skinless chicken breasts
8 cup fresh baby spinach , washed and drained
2 g medium oranges , peeled and sectioned
64 g red onion slices , thinly sliced
0.25 cup chopped walnuts , toasted

Sherry Vinaigrette
1 In small mixing bowl, whisk shallots, vinegar, honey, and mustard. Continue whisking and slowly add olive oil. Whisk until well blended.
2 Season to taste with salt and pepper.
Spinach Salad
1 Preheat the grill to medium-high.
2 Brush chicken breasts with olive oil and season with salt and pepper.
3 Grill chicken 6 minutes per side, or until juices run clear. Remove from grill and allow rest 5 minutes.
4 Slice chicken breasts into strips and place them in medium mixing bowl.
5 Add orange sections, red onion, and half of sherry vinaigrette. Toss.
6 In large salad bowl, toss spinach with remaining vinaigrette. Arrange the chicken, orange, and onion mixture on top. Garnish with the walnuts. Serve.

Vinaigrette and chicken can be prepared up to 3 days in advance and stored, covered in refrigerator.