Spinach-Apple Salad With Maple-Cider Vinaigrette

• 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

1. Prepare pecans: Preheat oven to 350 degrees.
2. Toss pecans in butter.
3. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat.
4. Spread in a single layer in a nonstick aluminum foil-lined pan.
5. Bake 10 to 13 minutes or unitl lightly browned and toasted.
6. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
7. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients.
8. Gradually whisk in oil until well blended.
9. Prepare Salad: Combine spinach and next 3 ingredients in a bowl.
10. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat.
11. sprinkle with pecans. Serve salad with any remaining vinaigrette.
12. 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.

pecans, pecan halves, butter, sugar, ground ginger, curry powder, kosher salt, ground red pepper, maple, cider vinegar, maple syrup, mustard, kosher salt, pepper, olive oil, salad, thoroughly washed, gala apples, red onion, goat cheese

Taken from www.food.com/recipe/spinach-apple-salad-with-maple-cider-vinaigrette-412566 (may not work)