1/2 teaspoon minced garlic
2 tbsp balsamic vinegar
1/2 tsp salt
1/2 cup olive oil
1/4 cup Harvest Crafters pepper jelly

Mix all ingredients in food processor or shake in glass jar & chill.

2 cups very young spinach leaves
1 medium tomato sliced into wedges
2 tbsp roasted pecans
1/4 cup crumbled blue cheese (optional)
7 or 8 pitted calamata olives

Add dressing to first 3 ingredients & toss well.
Garnish with blue cheese & calalmata olives.
Serve at once & enjoy!