Start by finely mincing the shallots, ginger and garlic. Add to a mixing bowl.
Next add the rice wine vinegar, sugar and then whisk in the oils and season with salt and pepper.
2
Cutting the Orange & Avocado
Ingredients
1 navel or blood orange
1 avocado
Peel and cut the oranges into pieces. Then cut the avocado in half, remove the pit and then cut into slices.
3
Dressing the Salad
Ingredients
4 cups washed baby spinach leaves
Toss the spinach with the vinaigrette and add onto four plates.
Then garnish with the orange, avocado and sprinkle with slivered almonds.
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