• Step 1

  Make sherry vinaigrette: Place vinegar, mustard, and honey in blender; start blending. Slowly pour in oil as blender is going. Blend for 1 min; lightly season with salt and pepper. Turn off blender; keep mixture in blender container. Set aside.

• Step 2

  Add pancetta and shallot to skillet on MED-HIGH. Cook, stirring frequently, 3-4 min, until well browned and slightly crispy. Add wine, cook, stirring occasionally, 5-6 min until mixture is reduced by half. Remove from heat, but do not drain drippings.

• Step 3

  Add 2/3 pancetta mixture to sherry vinaigrette in blender; puree until well-blended. Strain pan-drippings into blender as it is running. Puree until well-blended. Pour dressing into small microwave-safe bowl; stir in reserved 1/3 of pancetta-shallot mixture and chives. Set aside.

• Step 4

  To segment oranges: With sharp knife, cut off enough of the top and bottom of oranges to see the fruit. Cut away all peel and pith, leaving as much fruit as possible. Cut out orange segments by slicing between each membrane and fruit. Set aside segments.

• Step 5

  Warm dressing 30 seconds in microwave.

• Step 6

  Assemble salad: Toss spinach with dressing. Mound on plates; top with onion, tomatoes, orange segments, and feta.

Note: When servings & ingredients are modified, nutrition & directions may vary.