. Prepare Candied Pecans: In large nonstick skillet, combine all ingredients and cook over medium-high heat 5 minutes, stirring occasionally. Transfer pecan mixture to rimmed baking pan to cool completely.
Meanwhile, prepare Raspberry Vinaigrette: In medium bowl, whisk together all ingredients. Refrigerate until ready to serve.
Prepare Spinach & Apple Salad: Place lemon juice in large bowl. Core and cut apple into 1/4 inch thick slices and add to lemon juice; toss to prevent browning. Add Spinach, tomatoes, cheese and 1/2 cup vinaigrette; toss to combine. Serve salad topped with candied pecans