Asian Spinach Salad with Orange and Avocado

Asian Spinach Salad with Orange and Avocado
Servings: Makes 4 servings

2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves

1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges Preparation Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing 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.