# What You Need:
→ 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 tablespoons granulated sugar
08 - 1/2 tablespoon unsalted butter
09 - Pinch of sea salt
→ Dressing
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon honey
12 - 1 tablespoon freshly squeezed orange juice
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Melt the butter in a nonstick skillet over medium heat. Add the pecans and sugar, stirring constantly until the sugar dissolves and pecans are toasted, about 3 to 4 minutes. Sprinkle with sea salt and transfer to parchment paper to cool.
02 - Whisk together olive oil, honey, orange juice, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
03 - Arrange the mixed greens evenly on a large platter or in a salad bowl. Layer the citrus slices atop the greens.
04 - Sprinkle crumbled goat cheese and cooled candied pecans over the top of the salad.
05 - Drizzle the dressing over the salad just before serving and toss gently to coat evenly.
