Curried Spinach, Pecan and Orange Salad

½ cup golden raisins
10 ounces spinach; torn
3 each scallions; chopped
1 large orange; diced
½ cup Pecan Valley Pecan Pieces
⅓ cup olive oil
3 tablespoons white wine vinegar
1 teaspoon granulated sugar
½ teaspoon cumin
½ teaspoon madras curry powder
Ginger Raisin Chutney to taste
Sea salt and freshly ground black pepper
Pita halves

1. Soak raisins in boiled water until they are plumped. Drain and dry with paper towels.
2. Combine spinach, scallions, orange, pecans and raisins in a large salad bowl.
3. Whisk together the olive oil, vinegar, sugar, cumin, curry powder, Ginger Raisin Chutney, salt and pepper.
4. Pour dressing over the salad and toss gently to coat.
5. Serve immediately surrounded by warm pita halves.
Ginger Raisin Chutney
1½ cups ginger; chopped
1 each green chile; seeded; chopped
3 tablespoons red wine vinegar
2 tablespoons golden raisins
1 dash sea salt

1. Combine all ingredients in a blender. Process until smooth. Add a little water if necessary to make a smooth paste.
2. Chill in the refrigerator. Keeps in the fridge for 1 week.

Makes 1 cup