Ingredients
¾cupextra virgin olive oil
¼cupbalsamic vinegar
1tspground cinnamon
¼tspground nutmeg
⅛tspsalt
1large red onion,cut into ⅛-inch thick rounds
4naval oranges
7ozbaby spinach,or watercress, or arugula
Preparation
Set the oven rack 5 to 6 inches from top and preheat broiler. Line a baking sheet with aluminum foil.
Make the vinaigrette by combining olive oil, balsamic vinegar, cinnamon, nutmeg and salt in a small bowl.
Dip the onions into the vinaigrette, being careful to keep rounds intact, and lay in a single layer on prepared baking sheet.
Broil for 5 to 10 minutes, until soft and caramelized. Set aside or refrigerate until ready to assemble salad.
Peel the oranges with a sharp knife, carefully removing all of the white membrane. Slice into rounds about ¼-inch thick, remove any seeds, and place in a 9×13-inch baking dish.
Pour the vinaigrette over top, making sure the oranges are well coated on both sides.
Let marinate in the refrigerator for at least 30 minutes or up to several hours.
Place the spinach on large platter or individual plates. Scatter caramelized onions over spinach, and then place marinated oranges on top.
Quickly whisk vinaigrette from soaked oranges, then drizzle over top or serve on the side.
Serve and enjoy!
