Ingredients
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2 tablespoons chopped pecans
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1 (10 ounce) package fresh spinach, torn or 12 cups Baby Spinach
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1 cucumber, peeled, seeded and cut into 1/4-inch slices
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2 teaspoons extra virgin olive oil
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1/4 cup cider vinegar
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2 tablespoons pure maple syrup
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salt & freshly ground black pepper
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1/4 cup shredded smoked cheese (such as Gouda) or 1/4 cup cheddar cheese
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1 shallot, finely chopped
Instructions
- Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
- Toss spinach and cucumber in a salad bowl.
- Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
- Immediately pour dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.