A perfect salad for any Southern meal. The candied pecans are a little bit naught but so yummy. And the oranges give a burst of freshness to any meal.

Serves4 

1 orange, segmented
1 fennel bulb, finely sliced
1 bag baby spinach salad mix
1 cup pecans
1/4 tsp cayenne pepper
1/4 tsp cinnamon
1/4 tsp salt
1 tbs maple syrup
1/4 cup brown sugar

Dressing
4 tbs olive oil
2 tbs white wine vinegar
1 tbs orange juice
1/2 tsp Dijon vinegar
1/2 tsp sugar

Preheat oven to 200C. To make the candied pecans, combine cayenne pepper, cinnamon, salt, maple syrup and brown sugar in a bowl, mix until sugar is dissolved. Add pecans and coat well. Spread nuts on a grease proof paper lined baking tray and bake for 10 minutes. Set aside to cool and the candy to go hard.

To make the dressing, combine all ingredients in a jar and shake well. You can do this in a bowl with a fork or whisk if you do not have an old jar handy.

To complete the salad, arrange your salad mix, fennel shavings and orange segments on a platter, sprinkle with candied pecans and lightly dress.