NEW POTATO, PECAN AND BLUE CHEESE SALAD

10 small new potatoes, boiled till tender
1 cup chopped onion
1/4 cup coarsely chopped pecans
1 minced garlic clove
1/4 cup cider vinegar
4 tbsps vegetable oil
1/2 tsp sugar
1/2 tsp black pepper
10 ounces fresh spinach leaves, cleaned and trimmed
2 ounces crumbled blue cheese

Quarter potatoes into large bowl, set aside.

In medium skillet, fry bacon until slightly crisp. Add onions; cook and stir until onions are wilted, about 5 minutes. Stir in pecans; cook another 2-3 minutes, stirring.

Remove from heat; stir in garlic, vinegar, oil, sugar and pepper. Pour mixture over potatoes and toss well.

Just before serving, toss potatoes, spinach leaves and blue cheese in attractive serving bowl. Serve immediately.

Serves 8
Source: Shelley