Makes 4 servings. Difficulty
2 medium oranges 6 ounces fresh, mild goat cheese 1/2 cup pecans, finely chopped 1 teaspoon gf dijon mustard 1 teaspoon white-wine vinegar Pinch of sugar Salt and freshly ground black pepper 2 Tablespoons extra-virgin olive oil 6-8 handfuls of tender baby spinach leaves, cleaned, dried and crisped 1/2 cup red onion, sliced into thin rings
Preheat oven to 350°F.
Using a sharp paring knife remove peeling and white pith from oranges. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.
Cut goat cheese into fourths. Pat each piece between your hands to form a pattie. Press pecans all over the goat cheese patties.
Bake goat cheese patties on a baking sheet until heated through, about 5 minutes.
Measure out 1 tablespoon orange juice from bowl and whisk together with gf dijon, vinegar and sugar. Add oil and whisk until emulsified. Adjust seasonings to taste with salt and freshly ground black pepper.
In a large salad bowl combine spinach, onions and orange sections and drizzle dressing over salad; tossing to coat.
To serve, divide salad among 4 salad plates and carefully transfer 1 goat cheese pattie to each salad. Serve immediately.