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1/2 cup olive oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
2 teaspoons sugar
1/2 teaspoon salt
2 cups fresh spinach
4 ounces blue cheese, crumbled
1 cup fresh blueberries
1/2 cup pecans, chopped and toasted
Combine first five ingredients in a jar with a tight fitting lid; shake well. In a large salad bowl, toss spinach, blue cheese, blueberries, and pecans. Add dressing and toss gently. Serve immediately.