Ingredients
2cupspecan halves
2tbspunsalted butter,melted
1tbsphoney
2tbspparmesan cheese,freshly grated
salt and freshly ground pepper
3tbspfresh lemon juice
2tbspshallots,minced
1tbspdijon mustard
6tbspextra virgin olive oil
4medium oranges,navel or blood
1lbbaby spinach
1cupsicilian green olives,pitted and chopped
Preparation
Preheat 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.
In a small bowl, whisk the lemon juice with the shallots and mustard. Whisk in the oil and season with salt and pepper.
With a sharp knife, peel the oranges, removing all of the bitter white pith. Halve the oranges lengthwise, then slice crosswise ¼-inch thick.
In a large bowl, toss the spinach with the dressing, olives, pecans, and oranges and serve at once. Enjoy!
