Grilled Apple Salad

I got this recipe from Southern Living Sept. 2009.  Cleg and I ate it a lot last fall and winter.  Hope you like it as much as we do.  Sometimes we grill the apples a day or half-day in advance and reheat in toaster oven.

• 1 cup pecan halves, toasted
• 4 Gala apples (we like Granny Smith)(needs to be a crisp apple)
• 1 (6 oz.) pkg baby spinach, washed
• 1 (5 oz.) pkg spring greens mix, washed
• 3 oz. extra-sharp white Cheddar cheese, shaved (or your favorite cheese)
• Salt & pepper to taste
• Brown Sugar-Cider Vinaigrette

Coat cold cooking grate of grill with cooking spray.  Preheat grill to 350 - 400 degrees.  Cut apples crosswise into 1/4 inch thick rings, cutting from one side through the other.  Grill apple rings, covered with grill lid, 2 to 3 minutes on each side or until crisp-tender.  Arrange spinach and spring greens mix on serving platter;  top with apples, cheese, and toasted pecans.  Season with salt & pepper.  Serve with Brown Sugar-Cider Vinaigrette.  Serves 8

Brown Sugar-Cider Vinaigrette

• 2/3 cup canola oil
• 1/3 cup apple cider vinegar
• 2 green onions, minced
• 3 Tbsp. light brown sugar
• 3 Tbsp. chopped fresh basil
• 1 Tbsp. Dijon mustard
• 1/2 tsp. dried crushed red pepper
• 1/4 tsp. salt

Whisk together all ingredients until blended.