3 small navel oranges
6 oz. fresh mild goat cheese (preferably in log form)
1/3 c. pecans (1 1/2 oz.), finely chopped
1 tsp. whole-grain mustard
1 tsp. white wine vinegar
1/2 tsp. kosher salt
pinch of sugar
2 tbsp. extra virgin olive oil
1 lb. spinach, trimmed
1 small red onion, sliced into thin rings

Preheat oven to 350°F. 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. Cut goat cheese into fourths and gently form into a disk. Dip into pecans all over each disk to coat.

Bake on a small baking sheet in middle of oven until heated through, about 5 minutes. Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt and sugar in a large bowl. Add oil and whisk until blended. 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.

Yield: 4 (first-course) servings. Prep Time: 15 minutes. Cook Time: 10 minutes.