- 2 tablespoons chopped pecans
- 1 (10 ounce) package fresh spinach, torn
- 1 cucumber, peeled, seeded and cut into 1/4-inch slices
- 2 teaspoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1/4 cup cider vinegar
- 2 tablespoons pure maple syrup
- Salt and freshly ground pepper to taste
- 1/4 cup shredded smoked cheese, such as Gouda or Cheddar
- Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
- Toss spinach and cucumber in a salad bowl.
- Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
- Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.