Blueberry Waldorf Salad
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.)
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.
Arrange spinach leaves on cold salad plates, top with blueberry-apple mixture and drizzle with dressing.