Spinach Salad with Oranges, Dried Cherries and Candied Pecans
¼ cup packed light brown sugar
1 cup pecan pieces
4 navel oranges
1 shallot, chopped (about 2 Tbs.)
2 Tbs. balsamic vinegar
2 Tbs. olive oil
1 9-oz. bag baby spinach
½ cup dried cherries
½ cup crumbled goat cheese
- Coat baking sheet with cooking spray. Bring brown sugar and 2 Tbs. water to a simmer over medium heat, and cook 2 minutes. Add pecans, and cook 8 minutes, stirring constantly—mixture will look sandy and dry. Spread nuts on prepared baking sheet to cool.
- Cut and peel white pith from oranges. Cut between membranes to release orange segments into small bowl.
- Combine shallot with balsamic vinegar in bowl. Whisk in olive oil, and season with salt and pepper.
- Place orange segments, spinach and cherries in salad bowl, and toss with dressing. Break apart pecans, and add to salad. Sprinkle goat cheese on top, and serve.