Spinach-Apple Salad With Maple-Cider Vinaigrette - cooking recipe

Ingredients

Sugared Curried Pecans
6 ounces pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil
Salad
10 ounces fresh Baby Spinach, thoroughly washed
1 gala apples, thinly sliced
1 small red onion, thinly sliced
4 ounces goat cheese, crumbled

Preparation

Prepare pecans: Preheat 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 to 13 minutes or unitl lightly browned and toasted.
Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients.
Gradually whisk in oil until well blended.
Prepare Salad: Combine spinach and next 3 ingredients in a bowl.
Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat.
sprinkle with pecans. Serve salad with any remaining vinaigrette.
Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.