Spinach Salad with Blood Orange Vinaigrette

Ingredients

• 6 cups baby spinach 
• 0.3 cup blood orange juice 
• 0.1 teaspoon cayenne pepper 
• 1 tablespoon dijon mustard 
• 1 tablespoon ginger fresh minced
• 1  garlic clove minced
• 3 ounces gorgonzola crumbled
• 0.1 teaspoon ground cumin 
• 1 tablespoon honey 
• 0.5 cup olive oil 
• 1 cup pumpkin seeds raw shelled (pepitas)
• 1  bell pepper red seeded cut into 1-inch strips
• 2 tablespoons red wine vinegar 
• 8 servings salt and pepper 
• 1 tablespoon shallots minced
• 0.5 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender

Directions

1. Preheat oven to 375F. Toss pumpkin seeds with 1/8 tsp. salt, cayenne pepper, cumin and vegetable oil.
2. Spread in a single layer on a rimmed baking sheet; roast for 5 minutes, shaking pan halfway through.
3. Pour into a dish; cool.
4. Mix juice, shallot, garlic, ginger, vinegar, mustard and honey in a blender until smooth. With motor running, drizzle in olive oil. Season with salt and pepper.
5. In a salad bowl toss spinach and bell pepper with enough vinaigrette to coat.
6. Add pumpkin seeds and Gorgonzola; toss.
7. Serve extra dressing on the side.