Preparation time: 15 mins
Cooking time: 7 mins
Serves: 4
1/3 cup of pecan halves
2 pinches of kosher salt
1/2 small red onion, thinly sliced into rounds
1 Granny Smith apple, cored and thinly sliced
1 teaspoon fresh lemon juice
3 cups baby spinach
1/4 cup crumbled blue cheese
1 tablespoon white wine vinegar
1/8 teaspoon ground black pepper
2 tablespoons olive oil
1. Preheat the oven to 375 degrees F. Place the pecans on a rimmed baking sheet and roast in the oven until fragrant and toasted 5 to 7 minutes. Transfer to a large plate, sprinkle with a pinch of salt and set aside.
2. Prepare an ice-water bath in a small bowl. Submerge the onion slices and set aside for 10 minutes. Drain, place the onions on a paper towel and set aside.
3 Place the apple in a large salad bowl and gently toss with the lemon juice. Add the spinach, blue cheese, and onion. Whisk the vinegar, a pinch of salt, and the pepper together in the small bowl. Whisk in a olive oil and then pour over the spinach. Toss together, sprinkle the pecans over the top and serve.
