Beet Salad with Orange and Fennel

- 1/4 cup pecan halves, toasted (60 mL)
- 5 oz bag mixed salad greens (142 g)
- 1 cup julienned fennel (250 mL)
- 4 roasted (or boiled) beets, julienned (4)
- 2 oranges, peeled, pith removed and segmented (2)
- 1/4 cup canola oil (60 mL)
- 1/4 cup cider vinegar (60 mL)
- 1 tsp Dijon mustard (5 mL)
- 1-2 Tbsp honey (15-30 mL)
- 2 tsp orange zest (10 mL)
- 1/2 tsp salt (2 mL)
- 1/2 tsp pepper (2 mL)
1. Toast nuts on baking sheet in a 325°F (160°C) oven until golden.
2. Place salad greens in large serving bowl. Scatter fennel, beets, and oranges over greens.
3. In a small bowl, whisk together canola oil, cider vinegar, mustard, honey, orange zest, salt and pepper. Toss salad ingredients together with dressing and sprinkle toasted nuts over salad.