SPINACH SALAD WITH PLUMS, PECANS AND BLUE CHEESE (for six)
4 plums, pitted and sliced into thin wedges
¼ cup pecan pieces, toasted
4 ounces crumbled blue cheese
1/3 cup extra virgin olive oil
¼ cup balsamic vinegar
salt and freshly ground black pepper
2 cups spinach leaves, torn into bite sized pieces
1. Combine the plums, pecans blue cheese, olive oil and vinegar in a large bowl. Season with salt and pepper and toss to combine. Chill for 1 hour.
2. Top the spinach with the plum and cheese mixture before serving.
from Martha Hall Foose, A Southerly Course