Spinach Apple Salad w/Maple Cider Vinegrette

Ingredients
Sugared Curried Pecans
1 (6-oz.) package pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
Maple-Cider Vinaigrette
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil
Salad
1 (10-oz.) package fresh baby spinach, thoroughly washed
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 (4-oz.) package crumbled goat cheese
Preparation
1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.