Southern Pecan and Apple Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
olive oil |
2 tablespoons butter |
1/3 cup packed light brown sugar |
1 cup pecan halves |
3 teaspoons orange zest |
juice of 1 orange |
1 teaspoon dijon mustard |
1 tablespoon white wine vinegar |
3 tablespoons extra-virgin olive oil |
sea salt |
freshly ground black pepper |
2 medium red or green apples, cored, quartered, and thinly sliced |
2 heads belgian endive, separated into leaves |
2 cups mixed greens (such as arugula and radicchio) |
Directions:
1. Lightly rub a cookie sheet with olive oil; set aside. Heat a large saucepan over low heat; add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well-coated; be careful not to splash yourself. Transfer nuts to cookie sheet; use the back of a spoon to separate them into one layer. Allow to cool so caramel hardens.
2. Combine orange zest, orange juice, mustard, vinegar, and oil in a large salad bowl; stir well with a whisk. Have a taste-you want a nice balance between the vinegar and the oil. Adjust, if needed, and season with salt and pepper.
3. Add apples and greens to dressing. Break cooled pecans apart; add half to bowl. Toss mixture gently with your hands. Top with remaining crumbled pecans. Divide among 6 plates; serve.
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