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Apple Spinach Salad

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Ingredients
  

For the Salad Dressing:

  • ⅓ cup extra virgin olive oil 
  • 3 tbsp. Dijon mustard
  • 3 tbsp. maple syrup
  • 1 large lime juice, freshly squeezed

For the Salad:

  • 6 ounces baby spinach
  • 1 cup pecan halves toasted, some of them finely chopped
  • ½ cup dried cranberries 
  • 1 small Granny Smith apple, cored and diced
  • 1 small Fuji or Gala apple, cored and diced
  • ⅓ cup goat cheese, crumbled

Instructions
 

To prepare the salad dressing:

  • Combine all salad dressing ingredients in a mason jar.
  • Whisk well with a fork, until emulsified.
  • Add more lime juice to taste.

To assemble:

  • Arrange the salad in individual bowls for presentation purposes.
  • Add spinach to each individual salad bowl.
  • Chop up half of the nuts.
  • Nestle the remaining salad ingredients on top of the spinach.
  • Drizzle with the salad dressing.
  • Alternatively, combine all the salad ingredients (except pecans) in a large serving bowl; add the dressing and toss to combine; top the salad with toasted pecan halves (some of them chopped).

Notes

If using raw pecans, toast in the pre-heated oven at 350°F for about 5 or 10 minutes until a little bit darker in color and crunchy; be careful not to burn the nuts.
You can also purchase roasted, flavored, or candied pecans; in this case, there is no need to toast.