Instructions: Melt butter in a small skillet over low heat; add pecans and brown sugar. Cook, stirring constantly, 2 to 3 minutes or until caramelized. Cool on wax paper.

Place spinach in a large serving bowl. Toss in pecans, apple, and blue cheese. Add oil and vinegar, tossing gently to coat.

This recipe yields 4 servings.

Comments: Kathy Mosss family challenged each other to bring some new dishes to Thanksgiving one year, and this salad was her contribution. It was a big hit as she recalls. "No one in the family had ever thought of spinach for Thanksgiving!"

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