Asian Spinach Salad with Orange and Avocado

From Bon Appétit, February 2008
Serves 4

1 tbsp. finely chopped shallots
2 tbsp. seasoned rice vinegar
1 tbsp. vegetable oil
2 tsp. minced peeled fresh ginger
¼ tsp. Asian sesame oil
1 navel orange
6 oz. spinach leaves
1 avocado, halved, pitted, peeled, and cut into ½-inch wedges

Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper and set aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing, toss to coat. Add avocado and orange; toss gently.

Certified Organic Vegetable CSA shares