Looye Honeytomatoes citrus salad with a citrus vinaigrette

Cut the Looye Honeytomatoes in half. Peel the grapefruit and cut the flesh into slices. Cut the orange in half. Remove the peel from ½ the orange and cut the flesh into slices. Squeeze the juice from the remaining half orange.

Heat a frying pan and roast the pecans until crisp all around, in about 8 minutes. Allow to cool slightly and chop coarsely.

Finely chop the shallot and mix with the orange juice, lemon juice, honey and mustard. Gradually add 100 ml of olive oil while stirring to create a vinaigrette. Season with salt and pepper.

Gently mix the spinach with the Looye Honeytomatoes, grapefruit, oranges, pecans and half of the citrus vinaigrette. Crumble the goat cheese on top and serve with the remaining vinaigrette.