For the Georgia-Peanut Vinaigrette:
1/2 cup cider vinegar
1/2 cup sherry vinegar
2 oz. maple syrup
2 Tbsp. minced shallots
1/4 tsp. crushed black pepper
1/4 tsp. ground coriander
Pinch of dry mustard
1/4 tsp. ground fenugreek
6 oz. cold-pressed peanut oil
10 oz. extra-virgin olive oil
3 Tbsp. thinly sliced chives
3 cups baby spinach, washed
For the Marinated Oranges:
2 oz. lime juice, strained
1/4 tsp. crushed black peppercorns
3 Tbsp. chopped parsley
3 oz. extra-virgin olive oil
30 orange sections, filleted
For the Roasted Beets:
10 golf ball-size red beets, washed
Vegetable oil sufficient to coat the beets
1 pt. white wine vinegar
6 Tbsp. white sugar
1 tsp. salt
1/2 tsp. mustard seed, toasted
1/2 tsp. fennel seed, toasted
1/2 tsp. coriander, toasted
3 allspice berries, toasted
1 garlic clove, peeled
For the Georgia-Peanut Vinaigrette:
• In a large saucepan, combine the vinegars, maple syrup, shallots, black pepper, coriander, dry mustard, and fenugreek. Bring to a boil.
• Reduce the heat and simmer until reduced by one-third. Remove from the heat and chill. Purée in a blender, slowly adding the peanut oil and the olive oil.
• Strain, then add the chives.
• Toss with the spinach.
For the Marinated Oranges:
• Combine the lime juice, black peppercorns, parsley, and olive oil. Pour over the oranges and marinate for 1 hour, then drain.
For the Roasted Beets:
• Heat the oven to 400°F. In a baking dish, combine the beets with the vegetable oil and roast until soft. Peel and set aside.
• In a large saucepan, combine the remaining ingredients and bring to a boil. Reduce the heat and simmer for 5 minutes. Strain and pour over the hot beets.
• Chill overnight.
To Assemble the Salad:
• Slice the beets and arrange on a plate with the marinated orange slices and the spinach-and-peanut vinaigrette mixture.
Makes 6 servings
