Apricot-Spinach Salad Recipe – Sunset Magazine

Ingredients

• 1 cup walnut or pecan halves
• 1/3 cup seasoned rice vinegar
• 1 tablespoon olive oil or salad oil
• 1 teaspoon grated lemon peel
• 1 pound firm-ripe apricots, pitted and sliced
• 3/4 pound baby spinach leaves, rinsed and crisped
• 1/4 pound blue cheese, crumbled
• Fresh-ground pepper