Green and Gold Salad with Cinnamon-Lemon Syrup

Serves 4

This recipe written by Alison Anton was published in Natural Solutions magazine for an article on inflammation. A sweet-spiced dressing balances bitter and tangy flavors in this alkalizing salad. Serve it on a platter to display its colorful hues and textures.

DRESSING
3 tablespoons unfiltered honey, softened if hard
2 teaspoons lemon zest (grated peel)
1 tablespoon fresh lemon juice
1 teaspoon balsamic vinegar
1 tablespoon walnut oil
Dash cinnamon
Dash ground ginger
Pinch ground nutmeg
Pinch salt

SALAD
6 cups baby spinach
1/4 red onion, thinly sliced into rounds
1 orange or medium grapefruit
1/4 cup chopped raw walnuts
Pinch cinnamon (for garnish)

1. Whisk the dressing ingredients in a small dish.

2. Arrange the spinach on a large platter and top with the red onion rounds.

3. Remove the stem and opposite end of the orange with a sharp knife. Lay the orange flat side down and slice the skin off in 1- or 2-inch sections from top to bottom. Be careful not to remove too much of the fruit. Turn the orange a quarter turn so that the flat ends face to the sides. Slice the orange crosswise through the grain into 1/4-inch rounds. Quarter each round.

4. Arrange the oranges in a decorative fashion over the spinach and onions. Drizzle the salad generously with the syrup and sprinkle with the chopped walnuts and cinnamon.