This is from Southern Living Magazine. It looks delicious, but I haven't tried it yet. The captian says "This salad is make ahead, great for casual or fancy parties, and easy to tote to a neighborhood get-together".
Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat.
Spread in a single layer in a nonstick aluminum foil-lined pan.
Bake 10 to 13 minutes or unitl lightly browned and toasted.
Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients.
Gradually whisk in oil until well blended.
Prepare Salad: Combine spinach and next 3 ingredients in a bowl.
Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat.
sprinkle with pecans. Serve salad with any remaining vinaigrette.
Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.