- 8 cups baby spinach
- 1/2 cup (4 ounces) crumbled blue cheese
- 1 cup fresh blueberries
- 1/2 cup chopped pecans, toasted
- 1/2 cup canola oil
- 1/4 cup white wine vinegar
- 3 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
Place dressing ingredients in a jar with a tight-fitting lid and shake well until combined.
In a large salad bowl, toss spinach, blue cheese, blueberries and pecans.
Drizzle with dressing and gently toss.
Serve immediately after dressing to prevent wilting.