Using a knife, cut the segments of the mandarins. Place the mandarins on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle the 2 teaspoons of sugar and 1/4 teaspoon of salt. Place in the oven for 10 minutes until slightly browned. Let cool until at room temperature.
In a bowl, mix the vinegar, orange juice, tarragon, 1 tablespoon of sugar, and 3/4 teaspoon of salt. Stir until the sugar dissolves. Gradually add the olive oil and whisk until it thickens. Adjust salt and pepper to taste.
In another bowl, mix the cashews with 1/4 teaspoon of salt.
Place the spinach in a salad bowl and add 1/4 teaspoon of salt and pepper. Pour 1/3 of the vinaigrette over the spinach and toss well. The remaining vinaigrette can be saved for another dish or served at the table.
Divide the spinach onto individual plates and top with the roasted mandarins and cashews.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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