Spinach Pecan Salad with Raspberry Viniagrette

The dressing on this salad is very nice. It has quickly became a favorite of ours. I have modified this recipe from the first posting. Using block blue cheese rather than crumbles, will give more taste, as the little crumbles get lost in the mix. Be sure you blend the dressing in an electric blender long enough to emulsify and semi-thicken. If your craisins are not the freshest, soak them in very hot water for up to 10 minutes, to soften somewhat.

1  Tbs  butter

1  Tbs  brown sugar

1/2  cup  pecan halves

1  pkg each (6-oz)  Spring Mix lettuce and baby spinach

1  large  apple, cut into chunks (Honey Crisp is best, if available, otherwise Fuji is good)

1/2  cup (or more) blue cheese, cut into small chunks

Handful (or two) of craisins

Dressing:

3/4  cup  oil

1/3  cup (slightly heaped) sugar

3/4  tsp  dry mustard

1/2  cup  raspberry vinegar

1  Tbs  grated onion

2  tsp  poppy seeds

Melt butter in small skillet and add brown sugar until mixed well and starting to bubble. Mix in pecans and cook until caramelized. Cool on wax paper.

Combine pecans with spinach, apple and blue cheese.

Mix all salad dressing ingredients except poppy seeds in blender; add poppy seeds and stir by hand. May serve salad in bowl with dressing or serve individually with dressing on the side. Do not over-dress the salad. You will have more dressing than needed. Serves 6.