Spinach & Orange Salad with Parmesan Pecans

By [e-mail]

Ingredients

• 2 C pecan halves
• 2 T butter, melted
• 1 T honey
• 2 T grated Parmesan
• Salt & pepper
• 3 T lemon juice
• 2 T minced shallots
• 1 T Dijon mustard
• 6 T olive oil
• 4 med. navel or blood oranges
• 1 lb. baby spinach
• 1 C Sicilian green olives, chopped

Details

Servings 12

Preparation

Step 1

Preheat oven to 375.
Toast pecans on baking sheet for 5 min.
Transfer to bowl, toss with butter, honey, Parmesan & generous pinch of salt & pepper, then spread on baking sheet and bake for 4 min. til golden.
Let cool.
In small bowl, whisk lemon juice with shallots & Dijon. Whisk in oil & season with salt & pepper.
With sharp knife, peel oranges removing all of white pith. Halve lengthwise, the slice crosswise 1/4".
In large bowl, toss spinach with dressing, olives, pecans & oranges.