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Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette

| Added by: | All author's recipes 209 | All author's tips 149 | Rating: likes 0, dislikes: 0

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
Ingredients
  • 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)
Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette
Stages of cooking
Stages of cooking
Step 1 - Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette
1

Ingredients.

Step 2 - Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette
2

Let’s begin. For the vinaigrette, whisk together the olive oil, balsamic vinegar, spices and salt.

Step 3 - Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette
3

Dip the onion slices into the vinaigrette, being careful to keep the rings intact. Then arrange the onions on foil-lined baking sheet.

Step 4 - Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette
4

Broil until soft and lightly caramelized, 5-10 minutes. Keep an eye on them so they don’t spark and burn.

Step 5 - Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette
5

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.

Step 6 - Oranges, Caramelized Red Onions and Baby Spinach in Balsamic Vinaigrette
6

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.

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