Sugared Pecans:
1- 6 oz package 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 black pepper
2/3 cup olive oil
Salad:
1 -10 oz package fresh spinach
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 -4 oz package crumbled goat cheese
Directions:
To make pecans:
Preheat oven to 350°. Toss pecans in melted butter. In a separate bowl, stir together sugar and next four ingredients; add pecans, tossing to coat. Spread in a single layer on nonstick pan lined with aluminum foil. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan 20 minutes, separate pecans with fork if necessary.
To make vinaigrette:
Whisk together cider vinegar and next four ingredients. Gradually whisk in olive oil until well blended.
To make salad:
Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of vinaigrette and toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
Pecans maybe made up to one week ahead. Store in an airtight container. Vinaigrette may be made up to three days ahead. Cover and chill until ready to serve. Serves 8.
