1/2 cup olive oil
   1/4 cup raspberry vinegar
   2 teaspoons Dijon mustard
   2 teaspoons sugar
   1/2 teaspoon salt
   2 cups fresh spinach
   4 ounces blue cheese, crumbled
   1 cup fresh blueberries
   1/2 cup pecans, chopped and toasted


Combine first five ingredients in a jar with a tight fitting lid; shake well. In a large salad bowl, toss spinach, blue cheese, blueberries, and pecans. Add dressing and toss gently. Serve immediately.

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