Carmelized Apple & Pecan, Blue Cheese Spinach Salad

Carmelized Apple & Pecan, Blue Cheese Spinach Salad:

3 tbsp butter

1/2 cup pecans, halved

1 1/2 tbsp light brown sugar

1/2 large granny smith apple, thinly sliced

1/2 large red apple, thinly sliced

1/2 cup blue cheese crumbled

2 tbsp olive oil

2 tbsp white wine vinegar

4 cups baby spinach leaves

Cut both apples in half (vertically). Wrap up one half of each apple to save for another time. Spoon out the seeds. Using a mandoline slicer slice both apple halves (red and green) into thin slices. Melt butter in a saute pan over low heat. Add pecan halves, apple slices and light brown sugar and stir together. Cook for 3 minutes, stirring constantly until mixture is caramelized. Spread out on paper towel to drain and cool.

In a large serving bowl toss together spinach, pecans, and apple slices. Sprinkle the blue cheese crumble over the top. Add oil and vinegar and toss again until everything is coated. Serve immediately or cover with plastic wrap and place in the fridge for later.