A perfect pairing of sweetness and crunch from the apples and pecans added to the complex flavors of the Balsamic Maple Vinaigrette.  

•  6 cups baby spinach, with stems removed
•  2 cups Romaine lettuce, torn into bite-sized pieces
•  1 Granny Smith apple, cored and thinly sliced
•  1 shallot, finely diced
•  ½ cup spiced or regular roasted pecans

Toss spinach, romaine, apple slices, pecans, and shallot lightly with 1 to 2 tablespoons of Balsamic Maple Vinaigrette Dressing. Serve.

 Balsamic Maple Vinaigrette Dressing

• 2   tablespoons of balsamic vinegar
• 1 teaspoon maple syrup
• 1 tablespoon of shallots, minced
• 4 tablespoons of extra virgin olive oil or canola
• Salt to taste
• Freshly ground pepper, to taste

 Mix all ingredients except the oil in a blender or food processor. Slowly drizzle in oil through top of hole of blender and continue blending until the mixture slightly thickens. Refrigerate for storage.

 Hint:

 Spinach is an excellent source of vitamins A and C, foliate, calcium and potassium.