Melt butter in a medium skillet over medium to medium low heat. Add the pecans, sugar, and cinnamon. Cook, stirring frequently, until the pecans start to toast. About 3-5 minutes.
Transfer pecans to a piece of parchment paper to cool. Let cool completely before adding to the salad.
Vinaigrette
Whisk together all vinaigrette ingredients until well blended.
Spinach Salad
Toss together all salad ingredients or arrange in a pleasing manner. Serve with the vinaigrette.
Notes
Don't add the apple or pears until ready to serve to prevent browning.
Candied pecans can be made in advance and stored in an airtight container for up to 2 weeks.
Vinaigrette can be made in advance and kept in the refrigerator for up to 1 week.