Spinach Salad with Beets, Tangerines and Feta

Dressing

• 2 Tablespoons orange juice
• 1 teaspoon orange zest
• 2 Tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey, or to taste
• 4 Tablespoons Meyer Lemon olive oil
• Salt & freshly ground pepper to taste

Salad

• 2 medium (or one large) beets, cooked, peeled, sliced into bite-sized pieces
• 1-2 satsuma tangerines, peeled, sectioned and the stringy parts removed
• 2 large handfuls fresh spinach or arugula
• Feta
• 1/4 cup roughly chopped toasted walnuts