For the Dressing
1/4 cup olive oil
1 tablespoon orange zest
2 tablespoons orange juice
2 teaspoons rice wine vinegar or white wine vinegar
2 teaspoons Dijon mustard
2 tablespoons buttermilk
1 teaspoon shallot, minced
1/2 teaspoon minced rosemary
1/4 teaspoon sea salt
One at a time, whisk the zest, juice, vinegar, mustard, and buttermilk into the olive oil. Add the shallots, rosemary, and sea salt. Set aside while you prepare the salad.
For The Salad
1 large bunch spinach
3 oranges, or other sweet-tasting citrus
1 large pomegranate
1/2 shallot, sliced paper thin
1 tablespoon fresh rosemary leaves, plus sprigs for garnish
sea salt and fresh ground pepper to taste
Cut the very top and bottom off of the oranges. Carefully slice off the peel, removing the white pith while sparing as much flesh as possible. Cut into 1/2? thick slices.
Pour most of the dressing over the spinach, and turn with your fingers to coat.
Spread spinach on a large platter and tuck the oranges throughout. Scatter with pomegranate seeds and shallots. Finish with a final drizzle of dressing, a scattering of rosemary leaves, a pinch of sea salt, and several twists fresh pepper.
