Step 1

In a large bowl combine the first five ingredients (through scallions).

Step 2

Cut off a slice from both ends of the oranges. Cut away peel and white pith, working from top to bottom. Hold an orange over a bowl to catch juices; cut between one section and the membrane. Cut along the other side of section next to membrane to free the section. Repeat to remove all sections from oranges. Firmly squeeze orange membranes over the bowl to capture additional juice. Add orange segments to cabbage mixture, reserving juice.

Step 3

For dressing, measure juice from bowl. (You should have about ½ cup.) Whisk in vinegar, thyme, mustard, salt, and pepper.

Step 4

Add dressing to salad; toss to coat. Let stand 30 minutes before serving, tossing occasionally. If desired, sprinkle with pecans.