• 1 cup(s) chopped hazelnuts
• 1 tablespoon light brown sugar
• 1 teaspoons egg white
• 1 teaspoons salt cooking spray
• 2 teaspoons fresh orange juice
• 1 teaspoons toasted hazelnut oil
• 1 teaspoons dijon mustard
• 1 teaspoons salt
• 1 teaspoons freshly ground black pepper
• 7 ounce package fresh baby spinach (about 8 cups
• 1 cup(s) orange sections (about 4 oranges)

Preheat oven to 350°.
Combine the first 4 ingredients, tossing well to coat. Place hazelnut mixture on a nonstick baking sheet coated with cooking spray; bake at 350° for 6 minutes or until lightly browned. Remove from oven; cool.

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.