Spinach Salad with Oranges and Warm Goat Cheese

Ingredients

• 6 oz mild goat cheese fresh (preferably in log form)
• 0.5 teaspoon kosher salt 
• 3 small navel oranges 
• 2 tablespoons olive oil extra-virgin
• 1.5 oz pecans finely chopped
• 1 small onion red sliced into thin rings
• 1 lb pkt spinach trimmed
• 1 pinch sugar 
• 1 teaspoon white-wine vinegar 
• 1 teaspoon whole-grain mustard 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• sieve

Directions

1. 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.
2. Cut goat cheese into fourths and pat each portion between your hands to form a disk. Pat pecans all over each disk to coat.
3. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
4. Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl.
5. Add oil and whisk until blended.
6. 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.