Candied Pecans:
3 Tbs butter
1 large egg white
1/8 tsp salt
3/8 c sugar
3/4 tsp cinnamon
1/8 cayenne powder
2 c raw pecans, chopped
Preheat oven to 325℉. Melt butter on small, rimmed baking sheet (line it with aluminum first!), making sure butter doesn't burn.
In a medium sized bowl, add the egg white and salt and whisk until foamy but still liquidy, 30 seconds or so. Add the sugar and cinnamon and cayenne powder and mix until well blended and the cinnamon is completely mixed in.
Add the pecans and gently mix until the nuts are well coated, making sure to get underneath to the bottom of the bowl as you mix.
Spread the pecan mixture in an even layer over the melted butter in the pan. Bake for 10 minutes. Remove the pan from the oven and, using a spatula (the pancake flipping kind), quickly stir the pecans and spread them back into an even layer. Bake for another 10 minutes, stir again, and spread into an even layer. Bake for a final 5-10 minutes (watching closely!) until the pecans are sizzling and lightly golden. Remove pan from the oven, give the pecans another good stir, scraping the bottom of the pan. Spread them into an even layer and let them rest on the pan for 1-2 hours WITHOUT STIRRING AGAIN until completely cooled and the sugar coating has set. The pecans will keep for up to a week well-covered in a cool, dry place (not the fridge).
While the pecans are baking combine all ingredients for your Vinaigrette Dressing in a blender, blending until smooth (refrigerate until ready to use):
1/2 c olive oil
1/4 c apple cider vinegar
1 to 2 Tbs honey
1 tsp Dijon mustard
1 clove garlic, finely minced
1/4 tsp coarse kosher salt (if using table salt, use half)
pinch of black pepper
Salad:
6 c baby spring greens, baby arugula, baby kale, or combination
1 c chopped apple (about 1 medium apple-- fuji, cosmic crisp, or honeycrisp works well here)
3/4 c candied pecans
1/2 c craisins
1/2 c lightly salted, roasted pumpkin seeds (can sub salted, shelled sunflower seeds)
1/2 cooked and crumbled bacon (about 6 strips)
1/2 c crumbled feta cheese (this is way better if you buy a block of feta and crumble it yourself!)
1/4 c thinly sliced red onions
From Mel's Kitchen Cafe
