2 tablespoons sesame seeds
1/2 cup sugar
1/2 teaspoon five-spice powder
Dash cayenne pepper
3 tablespoons water
3 tablespoons thawed Old Orchard frozen apple juice concentrate
2 tablespoons Nakano rice vinegar
2 tablespoons ketchup
1 teaspoon Mrs. Dash extra-spicy seasoning
1/8 teaspoon salt
2 tablespoons dark sesame oil
1 (9-oz. bag) spinach
1 apple, sliced

1. Line shallow baking pan with foil; spray with cooking spray. Spray heatproof spatula with cooking spray.

2. Place sesame seeds in medium skillet and cook over medium-high heat, stirring occasionally, until beginning to brown, 4 to 5 minutes. Remove to a small bowl.

3. In same skillet, stir together sugar, five-spice powder and cayenne pepper. Add water and stir to blend. Heat, stirring constantly, over medium-high heat until boiling. Stop stirring and wash down sides of skillet with a brush dipped in water to remove any sugar crystals clinging to side. Continue to boil, gently swirling pan occasionally, until bubbles are very thick and mixture has darkened and is just beginning to smell like burnt sugar. Remove from heat; gently stir in toasted sesame seeds with sprayed spatula and pour into prepared pan. Using spatula, gently spread mixture into thin layer. Cool. Break into pieces to use as garnish for salad. (Sesame brittle may be made several hours ahead.)

4. Stir apple juice concentrate, rice vinegar, ketchup, extra-spicy seasoning and salt together in a small bowl until blended. Slowly whisk in sesame oil until blended. (Vinaigrette can be made several hours ahead. Cover and refrigerate.)

5. When ready to serve, toss spinach with vinaigrette and divide among six salad plates. Scatter apple slices over salad and then top with brittle pieces. Serve immediately.

6 servings