Spinach-Apple Salad With Maple-Cider Vinaigrette

This sumptuous spinach salad option features a tangy vinaigrette made with sweet maple syrup, sliced apple, onion, and goat's cheese, and is topped with sweet curried pecans.
Prepare the pecans: Preheat the oven to 350 degrees. Saute the pecans in butter. Combine the sugar and the next 4 ingredients in a bowl; add the pecans, stirring to coat. Place in a single layer on a non-stick baking sheet lined with aluminum foil. Bake for 10 to 13 minutes or until lightly browned. Cool in a skillet on a wire rack for 20 minutes; separate the pecans with a fork.Prepare the vinaigrette: Whisk together the apple cider vinegar and the following 4 ingredients. Gradually beat in the butter until smooth.Prepare the salad: Combine the spinach and the following 3 ingredients in a bowl. Drizzle with desired amount of maple cider vinaigrette; stir to coat. Sprinkle with pecans. Serve the salad with any remaining vinaigrette.Note: Pecans can be prepared 1 week in advance. Store in an airtight container. Vinaigrette can be prepared for 3 days in advance. Cover and refrigerate until tender before serving.