Baby Spinach Salad With Strawberries, Oranges And Toasted Pecans

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Juice and finely grated zest of 1 orange (1/4 cup juice, 1 teaspoon zest)

1 tablespoon white wine vinegar

1/2 teaspoon Dijon-style mustard

2 teaspoons honey, or more to taste

2 tablespoons extra-virgin olive oil


Freshly ground black pepper

3 to 4 ounces baby spinach leaves, washed and dried (about 6 cups)

2 large navel oranges, cut into segments (see NOTES)

8 ounces strawberries (hulled), small ones cut in half, medium ones quartered, large ones cut into eighths (a generous 1 cup cut-up)

1/2 cup pecan halves, toasted and coarsely chopped (see NOTES)

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