1/4 lb (115 g) chorizo sausage, thinly sliced

2 Cortland apples, peeled and cut into thick slices

1/4 cup (60 ml) olive oil

1/2 cup (125 ml) cider vinegar

2 teaspoons (10 ml) whole-grain mustard

1 tablespoon (15 ml) honey

6 cups (1.5 litres) baby spinach

1/4 cup (60 ml) toasted pecans, chopped

Salt and pepper

In a large skillet, brown the chorizo and apples in half the oil. Deglaze with the vinegar and add the remaining oil, mustard, and honey. Reduce for 1 minute. Season with salt and pepper.

Serve hot or warm over the spinach and top with the pecans.

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