Preparation

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