Wilted Spinach And Orange Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 2
• 1 large orange, peeled
• 8 cups baby spinach leaves
• 1/2 cup vidalia onion (maui or walla walla onions are good substitutions)
• 1/4 cup pecan pieces, toasted
• 1/4 cup red wine vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh tarragon leaves, minced finely
• 1 tablespoon fresh orange juice
• fresh ground black pepper, to taste

Recipe

• 1 lightly toast the pecan pieces in a clean cast iron skillet and set aside to cool.
• 2 grate zest from orange and set aside.
• 3 slice the oranges thinly into small crescents (or dice), reserving any juice that accumulates to be used for the salad dressing.
• 4 prepare salad dressing by combining all the ingredients in a non-reactive bowl. whisk well.
• 5 wash spinach leaves well and dry using salad spinner. slice or dice the onions.
• 6 in a wok or saute pan, place the spinach and onions in a steamer basket. add 1/4 cup water, cover pan, bring to boil them reduce heat to low and and steam only until spinach leaves {{just}} wilt but maintain their bright green color. this should only take about 5 minutes or so. check spinach periodically to make sure it is not cooking too long.
• 7 arrange the steamed vegetables on individual salad plates. top with the cut up oranges, and sprinkle top of salad with the toasted pecan pieces.
• 8 serve salad dressing on side.