Spinach-Orange Salad - cooking recipe

Ingredients

1 Tbsp. olive, vegetable hazelnut oil
1/2 tsp. dried marjoram
crumbled pinch of black pepper
pinch of ground nutmeg
1/2 c. sliced orange sections
2 medium size radishes, trimmed and thinly sliced
1 green onion, including top, chopped
1/2 lb. fresh spinach, trimmed
1 1/4 tsp. white wine vinegar

Preparation

In a medium bowl, combine the oil, marjoram, pepper and nutmeg. Add the orange sections, radishes and green onion; toss well. Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.
Wash the spinach.
Pat it dry with paper towels and tear it into bite size pieces.
Just before serving, add the spinach and vinegar to the chilled ingredients.
Toss well.