Ingredients

• 1/2 cup pecan halves
• 2 tablespoons butter, melted
• 1 cup fresh blueberries
• 5 cups fresh spinach leaves or green leaf, rinsed and dried
• 1/2 cup extra virgin olive oil
• 3 tablespoons good quality balsamic vinegar

Instructions

1. Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach.
2. To make vinaigrette, whisk together olive oil and balsamic vinegar.
3. Drizzle salad with the vinaigrette and serve immediately.