1/4 c brown sugar
6 T olive oil
3 T balsamic vinegar
1 cup pecan halfs
6 oz spinach leaves
1 large mango, peeled and cut into wedges
spray sheet of foil wiht non-stick spray. Stir sugar, 1 T olive oil, and 1 T balsamic in heavy skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are toasted and syrup coats nuts evenly, about 7 min. Turn nuts out onto prepared foil. Using fork, separate nuts and cool completely.
Combine spinach, mango and cooled pecans in large bowl. Wisk remaining T oil and vinegar in small bowl to blend. Season with S&P.
Also good with: red peppers, green onions, mushrooms...