Spinach Salad with Orange Vinaigrette

I brought the salad (it seems that is what am known for making best!) to the extended family Thanksgiving meal.  I brought everything to assemble the salad there.  Unfortunately by the time I remembered to take a photo of the finished salad there wasn't a leaf left in the bowl!  That tells you this salad is well worth making.  It is based on a Giada De Laurentiis recipe.  I added my own touches to it.  Any greens would work; it is the dressing that makes this salad delicious.  Fresh and tangy. Just a bit of a hint: when cooking, a lesser grade of olive oil is fine; however when a dish will be eaten fresh like a salad dressing, use extra virgin, it is the clean richness that makes it fresh tasting.

Spinach Salad with Orange Vinaigrette
printable recipe

6 slices of prosciutto
2 oranges, zested and juiced
2 T. balsamic vinegar
2 T. honey
1 clove of garlic, minced
3/4 tsp. salt
3/4 tsp. pepper
3/4 c. extra virgin olive oil
2 bags of pre-washed salad
1/2 c. shaved parmesan
3/4 c. dried cranberries

Preheat oven to 350 degrees.

Line a baking sheet with parchment.  Lay the prosciutto out on the sheet.  Bake until crisp, about 10 minutes.  Crumble and set aside.

Combine the orange zest, juice, honey, garlic, salt, pepper, and olive oil in either a blender or a glass bowl using an immersion blender.  Blend until emulsified.

Toss the spinach, cranberries crumbled prosciutto and cheese with just enough dressing to coat.