Orange, fennel and almond salad

1. Bring juice to the boil in small saucepan. Boil, uncovered, until juice reduces to 2 tablespoons, cool 10 minutes. Combine juice with oil in small jug.
2. Meanwhile, reserve fennel tips from fennel, slice fennel thinly.
3. Place fennel in medium bowl with orange, spinach and nuts, toss gently to combine.
4. Serve salad drizzled with dressing and sprinkled with fennel tips.