Sunny Spinach Salad

2 teaspoons orange zest
1/4 cup fresh-squeezed orange juice
2 tablespoons balsamic vinegar
2 tablespoons honey
1 clove minced garlic
1/3 cup olive oil or canola
Salt and black pepper
9 to 12 ounces fresh spinach
1 can (11 ounces) mandarin oranges, drained
1/4 cup pine nuts, toasted (optional)
1/2 cup shredded Asiago or Parmesan cheese

In a jar with a tight-fitting lid add orange zest, orange juice, balsamic vinegar, honey, garlic, oil, and a pinch of salt and pepper. Shake well until dressing starts to thicken a bit. To serve, put the spinach in a large bowl. Toss with enough of the dressing to coat the spinach. Sprinkle salad with oranges, cheese, and nuts. Extra dressing retains in the fridge for a week.