Autumn Apple Spinach Salad

Makes 4-6 servings.

1/2 cup pecans
1 Tbsp. lemon juice
2 stalks Red Dog celery, finely sliced diagonally
3/4 bag Red Dog spinach leaves
1 Tbsp. apple cider vinegar
2 Tbsp. extra virgin olive oil
1 tsp. wholegrain mustard
2 gala or red delicious apples

Preheat oven to 350°F. Spread pecans on an oven tray, and roast for 4-5 mins, until fragrant and lightly toasted. Transfer to a plate to cool.

Quarter apples and remove cores. Cut lengthways into thin slices. Toss with lemon juice. Combine apple, celery and spinach in a large bowl.

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.