Fennel, Spinach, Orange Salad With A Red Currant Vinaigrette - cooking recipe

Ingredients

Salad
7 ounces Baby Spinach (Dole or any name brand, just 1 bag)
1 large fennel bulb, cut in half and thin sliced
1 medium onion, cut in half and then thin sliced
7 ounces mandarin oranges, drained (one small can)
5 ounces feta cheese (I just use one of the tubs with already crumbled to make it easy, use as much as you want for a garn)
Dressing
1/4 cup red currant jelly
1/4 olive oil
1 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes
1/2 teaspoon kosher salt, to taste
1/4 teaspoon ground black pepper, to taste

Preparation

Dressing -- Mix in a measuring cup the jelly, olive oil, vinegar, red pepper flakes, salt and pepper and heat in the micro until the jelly thins out a bit.
Salad -- Just mix the greens with the fennel, onion and oranges and toss well.
Dressing #2 -- One more time, lightly heat the dressing on medium until warm but not boiling and toss over the salad. You want the dressing warm. Then top with the feta cheese and fresh ground black pepper and serve.
This is a great salad with a roast chicken or roasted pork tenderloin. It is very simple but really unique and different but everyone always seems to love it.