Toss pecans with vegetable oil, sugar and salt. Lay out on baking sheet. Roast until shade darker and aromatic, about 7 to 8 minutes. Set aside. I have also done this one the stove top in a skillet but I stir frequently when doing so.
Whisk together olive oil, vinegar, shallots and salt and pepper in a bowl.
Mix spinach, goronzola and pecans in a serving bowl.