Active Time

　　20 min

　　Total Time

　　20 min

　　

Ingredients

Makes 4 (first-course) servings

　　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 teaspoon whole-grain mustard

　　1 teaspoon white-wine vinegar

　　1/2 teaspoon kosher salt

　　Pinch of sugar

　　2 tablespoons extra-virgin olive oil

　　1 lb spinach, trimmed

　　1 small red onion, sliced into thin rings

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.