NEW POTATO, PECAN, AND BLUE CHEESE SALAD

10 small new potatoes, boiled until tender
3 slices bacon, diced
1 cup chopped onion
1/4 cup coarsely chopped pecans
1 minced garlic clove
1/4 cup cider vinegar
4 tablespoons vegetable oil
1/2 teaspoon sugar
1/2 teaspoon ground 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.

Servings: 8
Source: the National Pork Board