Spinach Salad with Passion Fruit Dressing & Maple-Glazed Almonds

• 2 tsp. olive oil
• 2 tsp. maple syrup
• 1/2 cup sliced almonds (2 oz.)
• 4 blood oranges or navel oranges
• 1 large fennel bulb, trimmed
• 16 cups baby spinach, rinsed and dried (12 oz.)
• 13 cup bottled passion fruit nectar
• 1/4 cup rice vinegar
• 1/4 cup olive oil
• 1/4 cup chopped shallots (2 medium)
• 1/2 tsp. Dijon mustard

1. To make Salad:
2. Preheat oven to 350F.
3. Coat rimmed baking sheet with cooking spray.
4. Mix oil and maple syrup in small bowl.
5. Add almonds, and toss to coat; spread over baking dish, and bake, stirring occasionally, 12 to 18 minutes, or until golden.
6. Let cool completely.
7. Peel oranges using sharp paring knife, removing white pith.
8. Cut oranges lengthwise into quarters, then slice crosswise into 1/4-inch pieces.
9. Cut fennel lengthwise into quarters, then crosswise into thin slices.
10. To make Dressing:
11. Whisk all ingredients in medium bowl; season to taste with salt and pepper.
12. Combine spinach, oranges, fennel and dressing in large bowl; toss well.
13. Divide among 8 plates, sprinkle with almonds and serve.

olive oil, maple syrup, almonds, oranges, fennel bulb, baby spinach, passion fruit, rice vinegar, olive oil, shallots, mustard

Taken from www.vegetariantimes.com/recipe/spinach-salad-with-passion-fruit-dressing-maple-glazed-almonds/ (may not work)