Spring Greens with Oranges, Brown Sugared Cinnamon Pecans with Orange Vinagrette and Parmesean Flakes

This salad really strikes the salty, sweet, sour taste elements that when done right are phenomenal.

Spring Greens Salad with Oranges, Brown Sugared Cinnamon Pecans, Orange Vinaigrette and Parmesan Flakes

Salad
1 bag of spring greens mix
2 1/2 oranges
chunk of Parmesan cheese

Nuts
1 tbsp butter
1 tbsp brown sugar
1/4 tsp cinnamon
2/3 cup whole pecans

Dressing
Juice from the squeezed pith of the sectioned orange but the juice of the 1/2 orange
1 tbsp orange zest
2 tbsp champagne vinegar
4 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper

Nuts - Heat oven to 400 degrees. Melt the butter. Add the sugar and cinnamon. Place foil on a small baking sheet. On the foil mix the pecans and butter mixture together. Bake at 400 for about 5 minutes. Watch closely as this can burn easily.

Salad - Cut both end of the oranges. Using a zester, zest one orange and finely mince. Set the zest aside for the dressing. Cut the skin and white pith off the orange. Section the orange by using a paring knife and cutting the orange meat away from the membrane. Squeeze the pith into a bowl and reserve the juice for the dressing.

Dressing - Juice the 1/2 orange that has not been sectioned. Mix the orange juice, champagne vinegar, zest, salt and pepper. Whisk in the oil.

Pull the salad together by placing rinsed greens in a large bowl. Add the dressing and mix. Top with the oranges and pecans. With a potato peeler, peel off flakes of Parmesan over the top from a chunk of Parmesan.