Spinach and Orange Salad with Parmesan Pecans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 cups pecan halves |
2 tablespoons unsalted butter, melted |
1 tablespoon honey |
2 tablespoons freshly grated parmesan cheese |
salt and freshly ground pepper |
3 tablespoons fresh lemon juice |
2 tablespoons minced shallots |
1 tablespoon dijon mustard |
6 tablespoons extra-virgin olive oil |
4 medium navel or blood oranges |
1 pound baby spinach |
1 cup sicilian green olives, pitted and chopped |
Directions:
1. Preheat the oven to 375°. 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.
2. In a small bowl, whisk the lemon juice with the shallots and mustard. Whisk in the oil and season with salt and pepper.
3. With a sharp knife, peel the oranges, removing all of the bitter white pith. Halve the oranges lengthwise, then slice crosswise 1/4 inch thick.
4. In a large bowl, toss the spinach with the dressing, olives, pecans and oranges and serve at once.
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