Minted Orange, Fennel & Red Onion Salad

Step 1: Heat a dry small heavy skillet over moderate heat until hot and toast corianders, stirring until fragrant and a little darker, about 1 minute. In a small bowl, whisk together coriander and remaining dressing ingredients. Dressing may be made 1 day ahead and chilled, covered.

Step 2: Using a mandoline, carefully slice onion crosswise into very thin rings. Soak the onion slices in a bowl of ice and cold water, about 15 minutes.

Step 3: Trim stalks from the fennel and using the mandoline, slice thinly.

Step 4: With a very sharp knife, cut a slice from top and bottom of each orange to expose the flesh and arrange cut side down on a cutting board. Cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices.

Step 5: Coarsly chop the mint leaves.

Step 6: Drain the sliced onion and pat dry between paper towels.

Step 7: Place some spinach leaves on six individual salad plates. Evenly divide the fennel over the spinach, followed by the red onion, to taste. Arrange a slice of navel orange in the center, then two blood orange slices overlapping the sides (or whatever looks nice to you!). Sprinkle the mint over the salads.

Step 8: Whisk the dressing and drizzle over each salad right before serving.