1 bag baby spinach - (10 oz)
1/3 lb blue cheese, crumbled
1 can walnut halves - (6 oz), toasted
1/4 cup maple syrup, warmed
1 1/2 Tbs cider vinegar
1/4 cup extra-virgin olive oil
Coarse salt, to taste
Freshly-ground black pepper, to taste


Place spinach on a large platter. Top with blue cheese and walnuts.
Warm maple syrup in a small saucepan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing in a slow stream.
Pour dressing down over the salad platter and serve. Season with salt and pepper, to your taste.