Ingredients
| 1/2 Cup |
chopped pecans, toasted |
| 1 |
10 oz. package fresh baby spinach, washed |
| 1 |
cucumber, peeled, seeded, and thinly sliced |
| 1/2 Cup |
olive oil |
| 2 Tablespoon |
onion, chopped |
| 1/4 Cup |
apple cider vinegar |
| 2 Tablespoon |
maple syrup |
| 1/4 Cup |
smoked Gouda cheese, shredded |
| |
salt and pepper to taste |
Instructions
To toast pecans, put them in a hot dry skillet and toss for a minute or so until they give off a slight nutty scent; remove from heat. In a large salad bowl, toss spinach with cucumber slices. In a small saucepan, heat olive oil over medium heat; add onion until browned. Add vinegar and syrup and bring to boil. Pour dressing over salad and season with salt and pepper to taste. Sprinkle with cheese and pecans.
