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

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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