Categories: Salads

Ingredients

• * 1/4 cup chopped hazelnuts
• * 1 1/2 tablespoons light brown sugar
• * 1 1/2 teaspoons egg white
• * 1/8 teaspoon salt
• * Cooking spray
• * 2 teaspoons fresh orange juice
• * 1 1/2 teaspoons toasted hazelnut oil
• * 1/2 teaspoon Dijon mustard
• * 1/4 teaspoon salt
• * 1/4 teaspoon freshly ground black pepper
• * 1 (7-ounce) package fresh baby spinach (about 8 cups)
• * 1 cup orange sections (about 4 oranges)

Directions

1. Preheat oven to 350°.

2. Combine the first 4 ingredients, tossing well to coat. Place hazelnut mixture on a nonstick baking sheet coated with cooking spray; bake at 350° for 6 minutes or until lightly browned. Remove from oven; cool.

3. Combine juice and next 4 ingredients (juice through pepper), stirring well with a whisk. Place the spinach in a large bowl; drizzle with juice mixture. Toss gently to coat. Place about 1 3/4 cups salad mixture on each of 4 plates; top with 1/4 cup orange sections and 1 tablespoon hazelnut mixture.

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