Blueberry Spinach Salad

3 tablespoons red wine vinegar

½ cup olive oil

1 teaspoon Dijon mustard

1 teaspoon white sugar

1 pound fresh spinach

1 pint fresh blueberries

4 ounces crumbled blue cheese

4 ounces candied pecans

Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.

Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.