Ingredients:

• 1 medium red onion

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Citrus Dressing, recipe follows

• 8 cups baby spinach

• ½ cup pecans, toasted and chopped

• ⅓ cup crumbled goat cheese

• ½ cup dried cranberries
   

Preparation:

1. Preheat oven to 350 °.

2. Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.

3. Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.

Citrus Dressing
Ingredients:

• 1 teaspoon lemon zest

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons freshly squeezed orange juice

• 1 tablespoon Dijon mustard

• 1 teaspoon honey, plus more to taste

• ¼ teaspoon fresh thyme leaves, chopped

• ¼ teaspoon fine salt

• ¼ cup extra-virgin olive oil

Preparation:

1. Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined.

2. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.