Spinach Salad with Feta and Pecans

This was such a yummy spring salad. The blend of flavors was amazing-crunchy, sweet, and creamy. This is a must try!

Spinach Salad with Feta and Pecans From Serving up the Harvest
1 cup pecan halves
6 T extra virgin olive oil
2 T white balsamic vinegar
1 T honey
salt and freshly ground black pepper
1 pound spinach, tough stems removed and large leaves torn
1 cup dried sweetened cherries or cranberries, or dried apricots snipped into tiny pieces
6 oz feta cheese

Toast the pecans in a dry skillet over medium heat until they are fragrant and very lightly colored, about 5 minutes. Remove from skillet and set aside.

To make dressing, combine the oil, vinegar and honey in a small bowl. Whisk until well blended. Season to taste with salt and pepper.

Combine the spinach, pecans and dried fruit in a large salad bowl. Toss to mix. Crumble the cheese into the salad, add the salad dressing, and toss again. Serve immediately.