Toast the Almonds in a dry frying pan over a medium heat for a few minutes. Chop into rough pieces and set aside.
Slice the Carrots into long ribbons using a mandolin or vegetable peeler. Alternatively, slice thinly into half moons.
Segment the Oranges, catching as much juice as possible in a bowl. Cut each segment into 2-3 pieces and add to the carrot ribbons.
Slice the Mint thinly and add to the Carrots and Oranges along with the Spinach.
To make the dressing, add 1tbsp Red Wine Vinegar to the Orange Juice along with the Mustard and some Salt and Pepper. Taste and add more Red Wine Vinegar and seasoning as required.
Pour the dressing over the salad and toss together. Serve the salad topped with the crunchy toasted Almond pieces.
Recipe Notes
To segment the orange:
Slice the top and bottom off the orange to make a level surface for it to stand.
With a sharp knife, remove the skin and white membrane from the orange by slicing from top to bottom.
Holding the peeled orange in your hand, cut down each side of a segment, into the middle, allowing the segment to fall into a bowl. Repeat for the rest of the segments.
Squeeze the remaining membrane over a bowl to collect any juice.
