Ingredients

• 3 small Navel oranges
• 6 ounces fresh mild goat cheese (preferably in log form)
• 1/3 cup pecans (1 1/2 ounces), finely chopped
• 1 teaspoon whole-grain mustard
• 1 teaspoon white-wine vinegar
• 1/2 teaspoon kosher salt
• Pinch sugar
• 2 tablespoons extra-virgin olive oil
• 1 pound spinach, trimmed
• 1 small red onion, sliced into thin rings

Instructions

1. Preheat oven to 350 degrees F.
2. Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve. Cut goat cheese into fourths and gently form into a disk. Dip into pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
3. Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended. Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.