Spinach and navel orange salad with feta cheese

Serves 4

1	cup shelled walnuts
2 1/2	navel oranges
	Salt and pepper, to taste
1/4	cup olive oil
4	ounces (6 cups lightly packed) baby spinach, stems removed
4	ounces feta cheese, crumbled

1. Set the oven at 350 degrees. Spread the walnuts on a rimmed baking sheet. Toast them for 8 to 10 minutes or until they are fragrant and lightly browned.

2. With a serrated knife, slice off the top and bottom of 2 of the oranges. Set the oranges cut ends down and remove the rind and pith by making curved vertical cuts along each orange. You should be left with clean rounds. Slice the oranges thickly and cut each slice into quarters.

3. Juice the remaining 1/2 orange into a small bowl. You need 2 tablespoons of juice. Transfer it to a bowl. Add salt and pepper, then gradually whisk the oil into the juice. Taste for seasoning and add more salt and pepper if needed.

4. On a large platter, arrange the spinach in a layer. Add the oranges, feta, and walnuts. Sprinkle with enough of the dressing to moisten the salad and serve.

Emily Schwab