In a large bowl, toss together the spinach, pickled shiitakes, apple, goat cheese, and pecans. In a small saute pan, combine the shallot, garlic, and olive oil. Cook over medium heat until the shallot and garlic begin to bubble and just start to turn brown, about 2 minutes. Remove from the heat and stir in the vinegar, mustard, and salt. Pour over the spinach salad and toss to coat. Serve as soon as possible.

Pickled Shiitakes

Step 2

Preheat the oven to 350-degrees-F. Place the shiitakes in an aluminum foil pouch with the vinegar, sugar, stock, and salt. Tightly close the pouch, place in the oven on a baking sheet, and bake for 25 minutes. Let cool, then julienne and set aside. The shiitakes can be prepared up to 3 days in advance and refrigerated.

Candied Pecans

Step 3

Preheat the oven to 300-degrees F.

Step 4

In a small bowl, stir together the pecan halves, sugar, oil, and salt. Spread on a baking sheet and bake until the pecans are completely toasted, 20 - 30 minutes. Let cool and set aside. The pecans can be prepared up to 3 days in advance. Cool completely and store in an airtight container.