Spinach and Strawberry Salad with Caramelized Pecans

8 oz. spinach
2 C. strawberries (and/or raspberries and/or blueberries)
1/2 c. caramelized pecan halves or pieces (see below)
2-3 ounces blue cheese, crumbled
Balsamic vinegar for dressing.
Toss spinach and strawberries in salad bowl, adding in pecan pieces and ginger. Gently fold in crumbled cheese. Dress lightly or pass dressing with salad.

Caramelized Pecans
1/2 c. sugar
2 T. balsamic vinegar
1 1/2 C. pecan pieces
Heat oven to 325 degrees. Line a baking sheet with aluminum foil. Spray with cooking spray. In a small pan, combine sugar and vinegar. Cook, stirring, until sugar is dissolved. Stir in nuts. When coated, spread nuts on prepared baking sheet. Toast in oven 10 minutes or until browned and caramelized. (I seem to have better luck if I melt the sugar and then add the vinegar, stirring fast, and then the nuts.)