Blueberry Salad

I'm pretty sure I have my sister to thank for this recipe, that I first had it at her house. 

Ingredients:
16 oz baby spinach

1 cup pecans 

2 Tbsp sugar

1 pkg. Gorgonzola cheese

2 avocados, cubed

1 cup blueberries

Dressing:

¼ cup minced shallots

¾ cup vegetable or canola oil

¾ cup sugar

½ cup vinegar

¼ tsp. paprika

½ tsp. dry mustard

3 tbsp. Poppy seeds

Directions:

1. Brown the pecans in sugar.
2. Combine dressing in a jar or bottle. Shake until well mixed and the sugar is dissolved.
3. Dress the spinach.
4. Add pecans, cheese, avocados, and blueberries.
5. Toss and serve.

Notes:

• The vegan version has no cheese.