Grilled Tangerine and Spinach salad

4 medium tangerines or naval oranges
10 oz. spinach, trimmed, washed and well drained
8 oz. bibb lettuce
2 T. extra virgin olive oil
2 T. cider vinegar
1/2 tsp. honey
1 tsp dijon mustard
1 oz. (18-20 halves) toasted pecans
1/8 tsp fresh ground pepper

Coarsely grate peel of 1 tangerine and set aside for use later. Peel remaining peel from tangerines and discard. Prepare your grill to 400 degrees, then lightly oil the grates. Cut tangerine in half, and place the flat side directly on the grill for 2-3 minutes or until it lightly carmelizes. Toast pecans for 3-5 minutes or until fragrant. Set aside for garnish. Next prepare the greens by cutting or ripping them into small bite sized peices. Prepare the vinaigrette by whisking together the olive oil, vinegar, honey, mustard, pepper and grated tangerine peel. Add the greens and grilled tangerines to the dressing and top with toasted pecans.