Orange Spinach Salad with Almond Vinaigrette

Ingredients

• 15ml grainy dijon mustard
• 30ml honey
• A splash of pure almond extract
• Cracked black pepper to taste
• 100ml rapeseed oil
• 75ml rice vinegar
• 3 bunches baby spinach leaves, washed and patted dried
• 1 small red onion, sliced very thin
• 1 cucumber, chopped coarsely with the peel on
• 3 large oranges, peeled, seeded and cut into sections
• 200g slivered toasted almonds, toasted