Thoroughly clean the spinach leaves and tear apart the larger leaves. Cut the onions into half rings. Fillet the oranges and collect the juice. Core the olives. Mix the dressing with: orange juice, olive oil, balsamic vinegar (a mixture of white balsamic vinegar and raspberry balsamic vinegar tastes very good), salt, pepper and maple syrup. Gently turn the salad in the dressing and move to another bowl for serving!
Finally, at the table, sprinkle the roasted pine nuts over it and rub the parmesan over it (coarsely grate).
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