Ingredients

• ¼ cup brown sugar, plus 1 tablespoon
• 6 tablespoons Olive oil, divided
• 3 tablespoons balsamic vinegar, divided
• 1 cup pecans
• 6 ounces baby spinach
• Pomegranate seeds

Directions

1. Combine the quarter-cup brown sugar with one tablespoon of Olive oil and one tablespoon of Balsamic Vinegar in a frying pan and place over medium heat until the syrup bubbles. Around one minute.
2. Toss in the pecans and mix to coat. Stir the nuts for about four minutes or until toasted and evenly coated. *Be careful not to burn them.
3. Place the sugared nuts on a foil sheet that has been coated with nonstick spray and carefully separate them. Cool completely
4. In a small bowl, whisk together the remaining brown sugar, olive oil and vinegar.
5. Place spinach in a large salad bowl and coat with the dressing, mix.
6. Stir in pecans and pomegranate seeds, sprinkle with feta cheese or Gorgonzola cheese