Spinach-Apple Salad with Maple-Cider Vinaigrette

By suecreate

Ingredients

• Pecans:
• 6 oz package pecan halves
• 2 T butter, melted
• 3 T sugar
• 1/4 tsp ground giner
• 1/4 tsp curry powder
• 1/8 tsp kosher salt
• 1/8 tsp ground red pepper
• Vinaigrette:
• 1/3 c cider vinegar
• 2 T pure maple syrup
• 1 T dijon mustard
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• 2/3 c oil
• Salad: baby spinach package, gala apple sliced thin, red onion sliced thin, pkg goat cheese or blue cheese

Preparation

Step 1

Prepare pecans by preheating oven to 350 degrees. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl. Add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil lined pan. Bake 10-13 minutes or until lightly browned and toasted. Cool in pan.
Prepare vinaigrette by whisking together cider vinegar and next 4 ingredients. Gradually whick in oil until well blended.
Prepare salad by combining washed spinach with apple, onion, and chees. Drizzle with vinaigrette, toss to coat. Sprinkle with pecans.

May store pecans up to 1 week ahead and vinaigrette up toe 3 days ahead.