Oranges, Caramelized Red Onions and Spinach with Balsamic Vinaigrette

Ingredients

• 3/4 cup extra virgin olive oil, best quality
• 1/4 cup balsamic vinegar, best quality
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1 large red onion, cut into 1/8-inch thick rounds
• 4 navel oranges
• 7 ounces baby spinach

Directions

1. Position an oven rack 5-6 inches below the broiler, then heat the broiler. Cover a baking sheet with aluminum foil. In a small bowl, whisk together the olive oil, balsamic vinegar, cinnamon, nutmeg and salt to make the vinaigrette.
2. Coat the onion slices in the vinaigrette, handling them gently so the rings stay together, then arrange them in one layer on the prepared baking sheet. Broil until the onions are tender and caramelized, 5-10 minutes, watching carefully so they do not scorch. Put them aside, or chill them until you are ready to build the salad.
3. Using a sharp knife, peel the oranges and trim away all the white pith. Cut the fruit into rounds about 1/4-inch thick, discard any seeds, and arrange the slices in a 9x13-inch baking dish. Pour the vinaigrette over the oranges, then refrigerate them to marinate for at least 15 minutes or up to several hours.
4. When you are ready to serve, spread the spinach on a large platter or divide it among individual plates. Add the caramelized onions over the spinach, then set the marinated orange slices on top. Drizzle on the remaining vinaigrette gradually, using just enough to dress the salad.