Page Title
Spinach Salad
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Ingredients:
Pure maple syrup, as opposed to artificially
flavored and colored "pancake" syrup, is an
extraordinary cooking ingredient. Here it adds
body as well as rich flavor to the dressing,
providing a perfect counterpoint to the smoked
cheese.

2 tablespoons chopped pecans
1 10-ounce package fresh spinach, torn, or 12
cups baby spinach
1 cucumber, peeled, seeded and cut into 1/4-inch
slices
2 teaspoons extra-virgin olive oil
1 shallot, finely chopped
1/4 cup cider vinegar
2 tablespoons pure maple syrup
Salt & freshly ground pepper to taste
1/4 cup shredded smoked cheese, such as Gouda
or Cheddar

1. 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.

2. Toss spinach and cucumber in a salad bowl.

3. 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.

4. Immediately pour the dressing over the
spinach and cucumber. Toss well and sprinkle
with cheese and toasted pecans.
Makes 4 vegetarian  servings, about 2 cups each
Spinach Salad with
Warm Maple Dressing