Apple-Brie Spinach Salad

4 large apples, cut into 1/2-in. wedges

4 tbsp. maple syrup, divided

8 cups fresh baby spinach

1 round (8 oz) Brie or Camembert cheese, cubed

1/2 cup pecan halves, toasted

Dressing:

1/4 cup apple cider or juice

1/4 cup vegetable oil

3 tbsp. cider vinegar

1 tsp. Dijon mustard

1 garlic clove, minced

Place apples on an ungreased baking sheet; brush with 2 tbsp. syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender.

In a large salad bowl, combine spinach, cheese, pecans and apples. In a small saucepan combine the dressing ingredients; bring to a boil. Pour over salad and toss to coat. Serve immediately.

Yield: 10 servings