Citrus Spinach Salad

Oranges, grapefruits, limes, and lemons
can provide a splash of brightness
to any meal from breakfast to dinner.
Here is a good salad recipe I just made.

Ingredients:
3 blood oranges
Juice of 1 lemon
2 tablespoons sherry vinegar
1/2 teaspoon coarse salt
Freshly ground pepper
3 slices bacon
1 bulb fennel, thinly sliced
16 cremini mushrooms, thinly sliced
1 red onion, thinly sliced
6 ounces baby spinach

Directions:
Using a sharp paring knife, peel 2 oranges,
following the curve of the fruit;
cut between membranes
to remove whole segments.
Place in a small bowl; set aside.
Juice remaining orange into a
separate small bowl whisk in lemon juice,
vinegar, and salt. Season with pepper; set aside.
In a small skillet, cook bacon over medium heat
until crisp and browned on both sides,
about 4 minutes per side.
Transfer to drain on paper towels;
let cool, and finely crumble.
In a large serving bowl, combine fennel,
mushrooms, onion, and spinach.
Add reserved orange segments
and vinaigrette, and toss to combine.
Divide among serving plates,
and sprinkle each with crumbled bacon.