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Spinach and Orange Salad with Parmesan Pecans

  • SERVINGS: 12


  1. 2 cups pecan halves
  2. 2 tablespoons unsalted butter, melted
  3. 1 tablespoon honey
  4. 2 tablespoons freshly grated Parmesan cheese
  5. Salt and freshly ground pepper
  6. 3 tablespoons fresh lemon juice
  7. 2 tablespoons minced shallots
  8. 1 tablespoon Dijon mustard
  9. 6 tablespoons extra-virgin olive oil
  10. 4 medium navel or blood oranges
  11. 1 pound baby spinach
  12. 1 cup Sicilian green olives, pitted and chopped
  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.