Ingredients
Spiced Pecans:
2 tablespoons unsalted butter
1 teaspoon chili powder
1 teaspoon sea salt
1/2 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon black pepper
1 cup pecan halves

Spinach Salad:
2 teaspoons mustard
¼  onion, minced
3 tablespoons balsamic vinegar
3 tablespoons olive oil
Pinch sugar
sea salt and freshly ground black pepper
1 (5-ounce) package prewashed baby spinach
1 cup chopped tomatoes

Directions
Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a dish to cool.

Salad: Whisk together the mustard, onions, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste.

Add the spinach to a large serving bowl. Toss the greens with the prepared dressing,  tomatoes and spiced pecans.