Spinach Fennel Orange Salad

1 Bunch Spinach, washed and dried
4 Seedless Small Oranges (such as Clementines), peeled and segmented
1 Fennel Bulb, halved and sliced thinly
2 Tb. Apple Cider Vinegar (or Walla Walla Onion vinegar)
1/8 tsp. Cayenne
1/4 C. EVOO
Salt & Pepper to taste

Place oil, vinegar, cayenne, salt and pepper in a salad bowl and whisk together. Add remaining ingredients and gently toss.

Serve with grilled salmon and a nice Pinot Gris.