Ingredients
-
12 cups torn mature spinach leaves or baby spinach
-
3 mini cucumbers, sliced on the bias
-
2 tablespoons extra-virgin olive oil
-
1 medium shallot, finely chopped
-
¼ cup cider vinegar
-
2 tablespoons pure maple syrup
-
¼ teaspoon salt
-
¼ teaspoon ground pepper
-
¼ cup shredded smoked cheese, such as Gouda or Cheddar
-
¼ cup chopped pecans, toasted
Directions
-
Toss spinach and cucumbers in a large serving bowl.
-
Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring often, until softened, 4 to 5 minutes. Add vinegar and maple syrup; bring to a boil. Stir in salt and pepper.
-
Immediately pour the dressing over the spinach and cucumbers. Toss and sprinkle with cheese and pecans. Serve immediately.
