It’s a terrific salad for entertaining because it’s elegant and different, and you can do all of the preparation ahead of time.
Ingredients
- olive oil: 0.75 cup
- balsamic vinegar: 0.25 cup
- ground cinnamon: 1 tsp
- ground nutmeg: 0.25 tsp
- salt: 0.2 tsp
- large red onion: 1 piece (cut into 1/8-inch thick rounds, try to keep the rounds intact)
- naval oranges: 4 piece
- baby spinach: 7 oz (about 5 cups, or watercress or arugula)
Metric Conversion
Stages of cooking
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Ingredients.
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Let’s begin. For the vinaigrette, whisk together the olive oil, balsamic vinegar, spices and salt.
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Dip the onion slices into the vinaigrette, being careful to keep the rings intact. Then arrange the onions on foil-lined baking sheet.
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Broil until soft and lightly caramelized, 5-10 minutes. Keep an eye on them so they don’t spark and burn.
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Set aside until ready to assemble the salad. Next, slice the oranges into rounds and place them in a dish with the vinaigrette to marinate for at least 30 minutes or up to several hours.
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When ready to serve, arrange the baby spinach on a platter or individual plates, then top with the caramelized red onions and marinated oranges. Drizzle vinaigrette from soaked oranges over top or serve on the side.
Note: O’Connell serves the oranges and onions buffet-style on a platter garnished with watercress. You can serve them on a bed of baby spinach instead because it’s a bit more substantial and watercress can be hard to find.
