Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach.
To make vinaigrette, whisk together olive oil and balsamic vinegar.
Drizzle salad with the vinaigrette and serve immediately.
Recipe courtesy of Beverly Gibbons