It’s a terrific salad for entertaining because it’s elegant and different, and you can do all of the preparation ahead of time.
- extra virgin 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)
Stages of cooking
Let’s begin. For the vinaigrette, whisk together the olive oil, balsamic vinegar, spices and salt.
Dip the onion slices into the vinaigrette, being careful to keep the rings intact. Then arrange the onions on foil-lined baking sheet.
Broil until soft and lightly caramelized, 5-10 minutes. Keep an eye on them so they don’t spark and burn.
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.
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.