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Asian Spinach Salad with Orange and Avocado

['2 tablespoons finely chopped shallots', '2 tablespoons seasoned rice vinegar', '1 tablespoon vegetable oil', '2 teaspoons minced peeled fresh ginger', '1/4 teaspoon (generous) Asian sesame oil', '1 navel orange', '1 6-ounce bag baby spinach leaves', '1 Pinkerton or Fuerte avocado', 'halved', 'pitted', 'peeled', 'cut into 1/2-inch wedges']

Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

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