Baby Spinach Salad With Candied Hazelnuts

• 1/4 cup chopped hazelnuts
• 1 1/2 tablespoons light brown sugar
• 1 1/2 teaspoons egg white
• 1/8 teaspoon salt
• Cooking spray
• 2 teaspoons fresh orange juice
• 1 1/2 teaspoons toasted hazelnut oil
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (7-ounce) package fresh baby spinach (about 8 cups)
• 1 cup orange sections (about 4 oranges)

1. Preheat oven to 350u0b0.
2. Combine the first 4 ingredients, tossing well to coat. Place hazelnut mixture on a nonstick baking sheet coated with cooking spray; bake at 350u0b0 for 6 minutes or until lightly browned. Remove from oven; cool.
3. Combine juice and next 4 ingredients (juice through pepper), stirring well with a whisk. Place the spinach in a large bowl; drizzle with juice mixture. Toss gently to coat. Place about 1 3/4 cups salad mixture on each of 4 plates; top with 1/4 cup orange sections and 1 tablespoon hazelnut mixture.

hazelnuts, light brown sugar, egg white, salt, cooking spray, orange juice, hazelnut oil, mustard, salt, freshly ground black pepper, baby spinach, orange sections

Taken from www.myrecipes.com/recipe/baby-spinach-salad-with-candied-hazelnuts (may not work)