Blueberry and Toasted Pecan Salad

• 1/2 cup pecan halves
• 2 tablespoons butter, melted
• 1 cup fresh blueberries
• 5 cups fresh spinach leaves or green leaf, rinsed and dried
• 1/2 cup extra virgin olive oil
• 3 tablespoons good quality balsamic vinegar

1. Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool.
2. In a large bowl, toss pecan halves, fresh blueberries, and spinach.
3. To make vinaigrette, whisk together olive oil and balsamic vinegar.
4. Drizzle salad with the vinaigrette and serve immediately.

pecan halves, butter, fresh blueberries, fresh spinach leaves, extra virgin olive oil, balsamic vinegar

Taken from www.foodnetwork.com/recipes/blueberry-and-toasted-pecan-salad-recipe.html (may not work)