Ingredients

• 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
• 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
• 10 ounces fresh Baby Spinach, thoroughly washed
• 1 gala apples, thinly sliced
• 1 small red onion, thinly sliced
• 4 ounces goat cheese, crumbled

Instructions

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.