Preparation

1. In a bowl combine the oil, orange juice, onion, vinegar, honey, tarragon and orange peel.
2. Season with salt and pepper.
3. Cut peel and white pith from oranges.
4. Working over medium bowl, cut between membranes to release segments.
5. (Dressing and oranges can be made 1 day ahead. Cover separately and chill. Rewhisk dressing before using.)
6. Combine spinach, half of almonds, and all orange segments in large bowl with enough dressing to coat.
7. Divide among 6 plates.
8. Sprinkle with almonds.