2 T. shallots, finely chopped
2 T. seasoned rice vinegar
1 T. good olive oil
2 t. minced ginger or sesame-ginger sauce(Trader Joes)
1/2 t. sesame oil
4 Clementines
1 6-ounce bag baby spinach leaves
1 avocado, cut into 1/2-inch wedges
Whisk first 5 ingredients in small bowl. Season with salt and pepper. Set aside.
Cut off peel and white pith from clementines. Cut into 1/3-inch rounds; cut rounds in half. Add to dressing; toss to coat. Plate spinach and avocado on two plates, pour dressing with oragnges over ; toss gently.
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