mediterranean salad - for the de la coopers grilled lamb dinner

For the Vinaigrette 
2 small tangerines -squeezed fresh juice
1/2 large lemon  -squeezed fresh juice
⅓ cup good extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp fresh grated ginger
1/2 tsp garlic powder
1 tsp lemon zest
salt and pepper
⅓ cup chopped dried apricots
1 tsp capers drained

For the   Salad
1 tbs olive oil 
2 loaves pita bread or 2 slices italian bread broken into random sizes
⅓ cup raw unsalted almonds
⅓ cup raw sliced almonds
½ tsp lemon zest
½ tsp paprika
salt

2 cups baby spinach
2 cups chopped curly kale
2 cups green leave or oak lettuce
1/2 a cucumber - slices thinly 
2 shallots,/ and or green onion thinly sliced
handful cilantro chopped
1-2 tangerines or blood oranges, peeled, sliced crosswise (rounds), optional


vinaigrette:
whisk together the citrus juices, olive oil, vinegar, fresh ginger and spices.
add the dried apricots & capers to finished vinaigrette. hold to dress salad.


salad:
toast the broken bread until dry and crispy. 
in a saute pan, heat the oil on medium-high.
add the pita chips and raw almonds, saute together and then add the sliced almonds, lemon zest and paprika. 
toast everything together until golden brown. hold till ready to dress.

in a salad bowl, add the baby spinach, chopped lettuce & kale shallots and dress/ toss with the vinaigrette.
add the croutons, almonds, oranges & cucumbers.

 serve and smile.