Dressing:

• 1/3 cup extra-virgin olive oil
• 3 tablespoons apple cider vinegar
• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons sugar
• 1 teaspoon Kosher salt
• 1/2 teaspoon black pepper

Salad:

• 1 large sweet-tart apple, cored and thinly sliced
• 1/4 cup thinly sliced red onion
• 1 pound spinach leaves
• 1/2 cup chopped toasted pecans