Yield: 6 Servings

Ingredients:

• 16 ounces orange juice
• 2 cups fresh blueberries, divided
• 2 Tablespoons honey
• 1 Tablespoon lemon juice
• 1 Tablespoon sugar
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt
• 1 cup canola oil
• 2 large Granny Smith apples
• 1 cup pecan halves, toasted
• 2 cups celery, sliced
• 8 ounces baby spinach

Method:

For the Dressing:
In a medium-sized saucepan, simmer orange juice over medium-low heat until reduced to ¼ cup and syrupy; cool slightly. In a blender, combine reduced juice, 1 cup blueberries, honey, lemon juice, sugar, mustard and salt; blend until smooth. With blender running, gradually add oil until emulsified. Cover and refrigerate until serving. (Makes about 2 cups.)

For the Salad:
Core and quarter apples; slice quarters crosswise. In a large bowl, combine apple slices, pecans, celery and the remaining 1 cup blueberries; cover tightly and refrigerate until needed.

To Assemble and Serve:
Arrange spinach leaves on cold salad plates, top with blueberry-apple mixture and drizzle with dressing.

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