Spinach Salad with Fennel, Orange, and Sesame with Miso Vinaigrette

Ingredients

• 6 cups baby spinach
• 2 carrots, peeled and shaved thinly into ribbons
• 2 oranges, segmented (reserve zest for dressing below)
• 1 cup thinly sliced fennel or cooked beets, cubed
• 2 scallions, sliced thinly
• 2 and 1/4 tablespoons rice vinegar
• 1 tablespoon minced shallot
• 1 teaspoon Gefen Mayonnaise
• 1 teaspoon Haddar Dijon Mustard
• 1 teaspoon white or red miso
• 1/2 teaspoon orange zest
• 1/2 teaspoon Manischewitz Kosher Salt
• 3 tablespoons Gefen Canola Oil
• 1 and 1/2 tablespoons toasted sesame oil
• 1 tablespoon toasted sesame seeds