Spinach Salad with Warm Maple Dressing

Prep time: 15 minutes - Start to finish: 20 minutes - Ease of
preparation: easy

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.

Makes 4 servings, about 2 cups each

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 and freshly ground pepper to taste
1/4 cup shredded smoked cheese, such as Gouda or Cheddar

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.

Per serving: 164 calories; 12 g fat (2 g sat, 7 g mono); 7 mg
cholesterol; 12 g carbohydrate; 4 g protein; 2 g fiber; 182 mg sodium.

Nutrition bonus: 130% dv vitamin a, 146 mcg folate (37% dv), 22 mg
vitamin c (35% dv).

Personal Chef Brian Koning www.personalchefmarketing.com
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