Large bunch of fresh spinach
Juice of 3 tangelos or oranges
2 t white balsamic vinegar
3 T grape seed, coconut or olive oil
Brittany Sea Salt and fresh ground pepper to taste
2 t turbinado sugar
In small saute pan, place juice of 3 tangelos/oranges, 1 T grape seed oil, 2 T balsamic vinegar, salt and pepper to taste and 1 t turbinado sugar.
Over medium to high heat, reduce sauce until desired consistency (enough to coat spinach leaves).
Serve warm (not pan hot) over the spinach (that has been stemmed, washed and dried) tossing with the remaining 2 T of grape seed oil.