1. Heat a large nonstick skillet over medium heat. Spray polenta slices with cooking spray. Add to pan, and cook 5 minutes. Turn slices, and cook 5 minutes.
2. Shape goat cheese into a patty; coat with chopped pecans.
3. Combine juice, oil, and mustard in a small bowl; stir well with a whisk.
4. Arrange spinach and carrot on a plate. Top with polenta, pecan-crusted goat cheese, and dressing.