2mediumSatsuma orangesor Cara Cara oranges or mandarins
2oz (60 gm)goat cheese
1teaspoonblack sesame seeds
2tablespoonolive oilextra virgin
3tablespoonCara Cara Vanilla White Balsamic Vinegaror champagne vinegar
Wash and dry spinach and trim tough stems.
Using a mandoline or very sharp knife, slice the watermelon radish into paper thin slices.
Peel oranges and remove as much of the pith as possible. A soft vegetable brush works well for this task.
To make Maple-Glazed Pecans, heat a small skillet over medium heat. Add the pecans and maple syrup and heat, swirling the pan and watching closely, as they will burn quickly if left unattended. Once they become fragrant and are beginning to brown, remove the pecans to a piece of parchment paper or a clean plate. Next, sprinkle with a pinch of sea salt and set aside to cool.
Arrange the salad ingredients on a platter or on individual serving plates, beginning with a bed of baby spinach leaves, then add radishes, oranges, maple-glazed pecans and crumbled goat cheese. Whisk olive oil and white balsamic vinegar together and toss or drizzle on salad. Sprinkle with black sesame seeds. Serve.