Preheat oven to 350℉. Place pecans on cookie sheet. Bake for 5-6 mins or until toasted. Let cool before adding to salad.

Zest and juice 2 oranges. Set zest aside.

In a medium sized mixing bowl whisk orange juice into oil until emulsified. Add zest, mustard and salt. Mix well. Refrigerate until needed.

Using a sharp pairing knife, cut ends off of remaining oranges and then run blade in-between peel and orange flesh. Make sure no pith remains. Lay orange on side and cut into slices of desired thickness.

Wash and cut romaine.

In a large salad bowl arrange spinach, romaine, pecans, pomegranate arils, orange slices and cheese. Toss with desired amount of salad dressing.