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Preparation time: 10 mins
Cooking time: 15 mins
Total time: 25 mins
Servings: 4
Ingredients:
- 1 cup(s) chopped hazelnuts
- 1 tablespoon light brown sugar
- 1 teaspoons egg white
- 1 teaspoons salt cooking spray
- 2 teaspoons fresh orange juice
- 1 teaspoons toasted hazelnut oil
- 1 teaspoons dijon mustard
- 1 teaspoons salt
- 1 teaspoons freshly ground black pepper
- 7 ounce package fresh baby spinach (about 8 cups
- 1 cup(s) orange sections (about 4 oranges)
Directions:
Preheat oven to 350°.
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.
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.
