Spinach Salad With Stone Fruits And Maple-Spiced Pecans

1. 1

   Preheat oven to 325u00b0.

2. 2

   Combine pecans, 1 tablespoon syrup, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl, tossing well to coat. Spread pecan mixture evenly onto a baking sheet coated with cooking spray. Bake at 325u00b0 for 15 minutes, stirring after 5 minutes. Cool completely on baking sheet on a wire rack. Break nut mixture into small pieces.

3. 3

   Combine remaining 1/3 cup syrup, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, mustard, and ginger in a small bowl, stirring well with a whisk.

4. 4

   Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add vinegar mixture to pan; cook 1 minute or until hot. Add onion, peaches, and plums to pan; cook 1 minute or until warm.

5. 5

   Arrange 1 cup spinach on each of 6 plates; top each serving with about 1/3 cup fruit mixture and 1 tablespoon nut mixture. Serve immediately.

* Per serving · 4 servings · Values may vary.