-
1
Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
-
2
Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes.
-
3
Add the almonds and stir to coat.
-
4
Continue cooking until the almonds are fragrant and golden brown, about 1 minute.
-
5
Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
-
6
With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time.
-
7
Working over a bowl to catch the juices, cut in between the membranes to release the segments.
-
8
Reserve the segments in a separate bowl.
-
9
Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend.
-
10
Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
-
11
Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions.
-
12
Cover with plastic wrap and refrigerate until ready to serve.
-
13
When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad.
-
14
Drizzle the dressing over the salad and season with salt and black pepper, to taste.
-
15
Toss to coat evenly and serve immediately.
