|3||small navel oranges|
|6 oz||fresh mild goat cheese (preferably in log form)|
|1/3 cup||pecans (1 1/2 oz), finely chopped|
|1 tsp||whole-grain mustard|
|1 tsp||white-wine vinegar|
|Pinch of sugar|
|2 tbsp||extra-virgin olive oil|
|1 lb||spinach, trimmed|
|1||small red onion, sliced into thin rings|
Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.
Cut goat cheese into fourths and pat each portion between your hands to form a disk. Pat pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended.
Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.