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Sunday, January 16, 2011

Spiced Pecan and Apple Salad with Honey Vinaigrette

Spiced Pecan and Apple Salad with Honey Vinaigrette 

Makes: 6 to 8 servings

1/2 cup honey
1 teaspoon apple pie spice
Generous pinch of cayenne
Pinch of salt
1 cup pecan halves
1/4 cup cider vinegar
1 heaping tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
6 to 8 cups assorted salad greens such as baby spinach or arugula
2 medium apples, cut into thin slices

For the spiced pecans:
1.  Heat oven to 375°F and arrange a rack in the middle. Combine half of the honey with the apple
pie spice, cayenne, and salt in a small bowl and mix well. Add pecan halves and stir
until well coated. Spread out on a baking sheet. Bake until honey bubbles and nuts are
toasted, about 15 to 20 minutes. Set aside to cool.

For the vinaigrette:
1.  Combine remaining honey, apple cider vinegar, and Dijon mustard in a small jar or cruet and shake
well. Add olive oil and shake vigorously until well incorporated.

For the salad:
1.  Arrange salad leaves on a serving platter or divide among individual serving plates. Scatter
apple splices and spiced pecans over leaves. Pour apple cider vinaigrette over salad and serve.

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