Ingredients
2 c. Pecan halves
2 tbsp. unsalted butter
1 tbsp. honey
2 tbsp. freshly grated Parmesan cheese
Salt and freshly ground pepper
3 tbsp. fresh lemon juice
2 tbsp. minced shallots
1 tbsp. Dijon mustard
6 tbsp. extra-virgin olive oil
4 navel or blood oranges
1 lb. baby spinach
1 c. Sicilian green olives
Preparation
Step 1Preheat the oven to 375 degrees F. Toast the pecans on a baking sheet for 5 minutes. Transfer the nuts to a bowl, toss with the butter, honey, Parmesan and a generous pinch each of salt and pepper, then spread on the sheet and bake for 4 minutes, or until golden. Let cool.Step 2In a small bowl, whisk the lemon juice with the shallots and mustard. Whisk in the oil and season with salt and pepper.Step 3With a sharp knife, peel the oranges, removing all of the bitter white pith. Halve the oranges lengthwise, then slice crosswise 1/4 inch thick.Step 4In a large bowl, toss the spinach with the dressing, olives, pecans and oranges and serve at once.
