Spinach & Satsuma Salad With Orange-Infused Vinaigrette

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4 satsumas, peeled and sectioned

1/4 cup orange-infused olive oil, such as O brand

2 tablespoons white balsamic vinegar

1 teaspoon Champagne vinegar

2 teaspoons minced shallots

1/4 to 1/2 teaspoon kosher or sea salt

1/4 teapoon freshly ground black pepper

4 to 5 cups baby spinach or larger spinach, destemmed and torn into bite-size pieces

Optional garnishes:

-- Sliced avocado

-- Sliced red onions

-- Toasted walnuts

-- Toasted pumpkin seeds

-- Toasted sesame seeds

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