3 tbsp. olive oil
2 tbsp. apple cider vinegar
1 tbsp. Dijon mustard
1 tbsp. raw honey
1⁄2 tsp. sea salt
1⁄4 tsp. ground black pepper
1 Granny Smith apple, thinly sliced
1/2 small red onion, thinly sliced
2-3 cups fresh baby spinach
1⁄2 cup raw pecans
Heat a pan over medium-high heat until hot. Add the pecans, and start tossing frequently to avoid burning. Once they begin to look darker and smell toasted, remove from heat and let cool.
In a small mixing bowl, whisk together the olive oil, vinegar, Dijon, sugar, honey, sea salt and pepper until emulsified.
Add all ingredients minus the dressing to a large bowl and toss with dressing until evenly coated.