Arugula, Mint & Citrus Salad with Olive-Roasted Pecans - Schermer Pecans

Ingredients

• 1/3 cup pitted oil-cured olives
• 1 egg white
• 1 1/2 teaspoons sugar
• 2 cups pecan halves
• 1/2 teaspoon fine sea salt
• 4 assorted citrus, such as navel orange, blood orange, cara cara, minneola, and grapefruit
• 1 tablespoon honey
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon coarse kosher salt
• 4 cups arugula (4 ounces)
• 1/2 cup mint leaves
• 3 ounces feta cheese