Spinach, apple and pecan salad

Method

• 1
  Preheat oven to 180°C or 160°C fan-forced. Spread pecans on an oven tray, and roast for 4-5 mins, until fragrant and lightly toasted. Transfer to a plate to cool.
• 2
  Quarter apples and remove cores. Cut lengthways into thin slices. Toss with lemon juice. Combine apple, celery and spinach in a large bowl.
• 3
  Place vinegar, oil and mustard into a small screwtop jar. Shake to combine. Pour over salad and toss to coat. Add pecans and serve immediately.