Spinach Salad with Warm Maple Dressing

• 2 tablespoon(s) chopped pecans
• 1 pound(s) fresh spinach, torn, or 12 cups baby spinach
• 1  cucumber, sliced into thin pieces
• 2 teaspoon(s) extra-virgin olive oil
• 1  shallot, minced
• 1/4 cup(s) cider vinegar
• 2 tablespoon(s) pure maple syrup
• Salt & freshly ground pepper
• 1/4 cup(s) shredded smoked cheese

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Directions

1. Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
2. Toss spinach and cucumber in a salad bowl.
3. Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
4. Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

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