Recipe: III Forks Salad with Apples, Blue Cheese, and Maple Pecan Vinaigrette

III FORKS SALAD
Source: Texas Monthly Forum
Makes 4 servings

MAPLE PECAN VINAIGRETTE:
3/4 cups lightly toasted pecans plus pecans to garnish (divided)
1/2 cup apple cider
1/8 cup cider vinegar
1/2 cup pure maple syrup
1/2 teaspoon dry mustard
1/4 cup pecan oil
1/4 cup olive oil
SALAD:
8 cups (about) loosely packed fresh field greens, washed, dried
2 Granny Smith apples, cored, sliced into thin wedges
1/2 cup crumbled Danish blue cheese or to taste

TO PREPARE THE DRESSING:
Combine 3/4 cups pecans and apple cider in blender and puree. Pour mixture into large bowl. With wire whisk, blend in cider vinegar, honey and dry mustard. Combine oils and add to mixture, whisking until well combined. Makes about 2 1/4 cups dressing

TO PREPARE THE SALAD:
Heat vinaigrette slowly over low heat in saucepan. Arrange salad plates with fresh spinach, sliced apples and crumbled blue cheese. Ladle on about 2 ounces warm vinaigrette and sprinkle with toasted pecans.

Note: Refrigerate any unused dressing.