Wilted Spinach Salad with Oranges
|Onion||1 Small, thinly sliced|
|Balsamic vinegar/Red wine vinegar||1⁄4 Cup (4 tbs)|
|Salad oil||1 Tablespoon|
|Dry tarragon||1⁄2 Teaspoon|
|Torn spinach leaves||4 Cup (64 tbs), lightly packed, rinsed and crisped|
|Coarsely ground pepper||To Taste|
Grate 1 teaspoon peel (colored part only) from one of the oranges; place grated peel in a medium-size frying pan and set oranges aside.
To pan, add onion, vinegar, oil, and tarragon.
Place over low heat, cover, and cook until onion is tender to bite (about 10 minutes).
Meanwhile, with a sharp knife, cut peel and all white membrane from outside of oranges.
Holding fruit over a bowl to catch juice, cut between membranes to free segments.
When onion is cooked, add orange segments and any juice to pan; cook, stirring, just until oranges are hot (about 1 minute).
Place spinach in a salad bowl and pour orange mixture over it; toss to mix well.
Season to taste with pepper.