2 tsp olive oil
5 cloves garlic, thinly sliced
2 Tbs thinly sliced shallots
2 Tbs cranberry juice
2 Tbs honey
1/4 cup red wine vinegar
1/2 tsp additional ground fennel
2 Tbs orange juice
1 tsp grated orange rind
1/2 tsp ground black pepper
1/4 tsp additional kosher salt
1 rotisserie chicken, bones removed, diced
6 cups loosely packed spinach (about 6 ounces)
2 1/2 cups (1/2-inch) cubed French bread, toasted (about 4 ounces)
1/2 cup dried sweetened cranberries
2 Tbs pine nuts, toasted
2 Tbs sliced pitted kalamata olives
MAKE THE DRESSING: Add 2 Tbs shallots and garlic to pan; cook 3 minutes or until shallots and garlic begin to brown, stirring occasionally.
Stir in red wine vinegar, orange rind, juices, honey, 1/2 tsp fennel, black pepper, and 1/4 tsp salt; cook over medium-high heat until reduced to 1/2 cup (about 1 minute). Remove vinaigrette from pan, and cool completely.
FINISH THE SALAD: Chop chicken into bite-sized pieces. Combine the chicken, spinach, and next five ingredients (through olives) in a large bowl. Drizzle vinaigrette over salad; toss gently to coat. Serve immediately.