2 large apples (I used granny smith)
2 Tbls. maple syrup, divided
4 cups fresh baby spinach
4 oz. Brie cheese, cubed
1/4 c. pecan halves, toasted
1/8 c. apple cider or juice
1/8 c. canola oil
1-1/2 Tbls. cider vinegar
1/2 t. Dijon mustard
small (or half) garlic clove, minced
Cut apples into 1/4-inch wedges. Place apples on an ungreased baking sheet; brush with 1 Tbls. maple syrup. Broil 3-4 inches from the heat for 2 minutes. Turn and brush with remaining syrup. Broil 3 minutes longer, or until tender-crisp.
While apples are cooking, heat the dressing.
In a small saucepan, combine the dressing ingredients; bring to a boil. Whisk to blend well.
In a large salad bowl, combine the spinach, cheese, pecans and apples.
Pour dressing over salad and toss to coat.