Roast the pecans at 450° on a flat cookie sheet for about 5 minutes. Chop the apple into smaller-than-bite-size pieces.
Place the spinach in a bowl with the chopped apple. Once the pecans are roasted, let them cool slightly then chop into smaller pieces. Place in bowl. Add raspberry vinaigrette (not too much, just enough to add a little flavor). Toss, then place on plates. Top with a small amount of crumbled gorgonzola cheese. Salt and pepper to taste.
The portions in this can be wildly adjusted to suit your personal taste. This makes a perfect small starter salad.
Preheat oven to 425°. Spread pecans in a single layer on a baking sheet and roast about 5 minutes. Chop smaller once roasted.
Bring a large pot of water to boil, trim the ends of the Haricots Verts and add them to the pot with a pinch of salt. Cook until crisp (about 5 minutes) then drain.
While the beans are cooking, whisk the sherry vinegar, sugar, and 1/4 teaspoon salt together in a large bowl. While whisking, slowly pour in the olive oil until fully blended (it will thicken as well). Also, grate 1 teaspoon of fresh lemon zest.
Add the beans and pecans, mix well. Top with the lemon zest. Add pepper to taste.