Spinach Salad with Blood Orange Vinaigrette

Ingredients

• 3 ounces crumbled Gorgonzola
• 1 red bell pepper, seeded and cut into 1-inch strips
• 1 garlic clove, minced
• ¹/₈ teaspoon cayenne pepper
• 1 tablespoon minced shallot
• 6 cups baby spinach
• Salt and pepper
• + 9 more ingredients
• • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • ¹/₈ teaspoon ground cumin
  • 1 cup raw shelled pumpkin seeds (pepitas)
  • 1 tablespoon Dijon mustard
  • ½ teaspoon vegetable oil
  • ½ cup olive oil
  • ¼ cup blood orange juice
  • 1 tablespoon minced fresh ginger

Preheat oven to 375°F. Toss pumpkin seeds with 1/8 tsp. salt, cayenne pepper, cumin and vegetable oil. Spread in a single layer on a rimmed baking sheet; roast for 5 minutes, shaking pan halfway through. Pour into a dish; cool.Make vinaigrette: Mix juice, shallot, garlic, ginger, vinegar, mustard...

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