Fresh spinach salad with sliced apple, fresh soft goat cheese, red onion slices and sugared pecans and dressed up with a terrific maple-cider vinaigrette with Dijon mustard
For the sugared pecans
For the maple-cider vinaigrette
2tablespoonspure maple syrup
1/2teaspoonfresh ground pepper
For the salad:
10-12ouncesfresh baby spinach
1Honeycrisp applesliced thin
1small red onionthinly sliced
4ouncesfresh goat cheesecrumbled
Preheat oven to 350 degrees.
Toss the pecans in the melted butter. Sprinkle with 1 tablespoon granulated sugar and 1/8 teaspoon salt and stir to coat. Spread the pecans in a single layer on a baking pan lined with parchment paper. Bake 13-15 minutes or until lightly browned and toasted. Set aside to cool.
To prepare the vinaigrette whisk together the vinegar, maple syrup, mustard, salt and pepper until blended. Slowly whisk in the olive oil just until blended.
To serve the salad combine the spinach, onion, sliced apple and goat cheese. Drizzle with vinaigrette. Toss and serve passing extra dressing around the table.