Ingredients
| Quantity | Ingredients |
|---|---|
| 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 |
| 1/2 tsp | salt |
| Pinch of sugar | |
| 2 tbsp | extra-virgin olive oil |
| 1 lb | spinach, trimmed |
| 1 | small red onion, sliced into thin rings |
Directions
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.
Source: www.epicurious.com