Bright winter citrus, goat cheese, and candied pecans blend with fresh greens and honey-citrus dressing.
# Components:
→ Citrus
01 - 2 large oranges, peeled and sliced
02 - 1 large grapefruit, peeled and sliced
03 - 1 blood orange, peeled and sliced
→ Greens
04 - 4 cups mixed baby greens (arugula, baby spinach, or spring mix)
→ Cheese
05 - 2 oz goat cheese, crumbled
→ Candied Pecans
06 - 2/3 cup pecan halves
07 - 2 tbsp granulated sugar
08 - 1/2 tbsp unsalted butter
09 - Pinch of sea salt
→ Dressing
10 - 2 tbsp extra-virgin olive oil
11 - 1 tbsp honey
12 - 1 tbsp freshly squeezed orange juice
13 - 1 tsp Dijon mustard
14 - Salt and freshly ground black pepper, to taste
# Method:
01 - Melt butter in a nonstick skillet over medium heat. Add pecans and sugar, stirring constantly until sugar dissolves and pecans are toasted, about 3 to 4 minutes. Sprinkle with sea salt and transfer to parchment paper to cool.
02 - In a small bowl, whisk together olive oil, honey, orange juice, Dijon mustard, salt, and pepper until fully emulsified.
03 - Arrange mixed greens on a platter or in a large bowl. Distribute citrus slices evenly over the greens.
04 - Sprinkle crumbled goat cheese and cooled candied pecans atop the salad.
05 - Drizzle the dressing over the salad just before serving and toss gently to combine.
