Refreshing mix of winter citrus, greens, goat cheese, and candied pecans tossed in a light vinaigrette.
# List of ingredients:
→ 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
# How to make it:
01 - In a nonstick skillet over medium heat, melt butter. Add pecans and sugar, stirring constantly until sugar dissolves and pecans are coated and toasted, about 3 to 4 minutes. Sprinkle with sea salt and transfer onto parchment paper to cool.
02 - Whisk together olive oil, honey, orange juice, Dijon mustard, salt, and pepper in a small bowl until emulsified.
03 - Arrange mixed baby greens on a large platter or salad bowl. Evenly scatter citrus slices over the greens.
04 - Top salad with crumbled goat cheese and cooled candied pecans.
05 - Drizzle dressing over salad just before serving and gently toss to combine.
