Spinach Salad With Oranges and Warm Goat Cheese

Serves 4

3 small navel oranges

6 ounces fresh mild Harley Farms Chevre (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

1. Preheat oven to 350 degrees. Using a sharp, small knife, cut peel and white pith from oranges. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve. Reserve juice.

2. Cut cheese into fourths; gently form into disks. Dip into pecans to coat. Set on small baking sheet; bake until heated through, about 5 minutes.

3. In large bowl, whisk 1 tablespoon reserved orange juice with mustard, vinegar, salt and sugar. Whisk in oil until blended. Add spinach, onion and orange sections; toss well. Season with pepper. Divide among salad plates, then top with goat cheese.

-- Harley Farms