Apple Salad with Candied Pecans

February 25, 2016

Juicy apples and crunchy pecans make this a perfect salad for the holidays. To make quick work of the apple we recommend using the Norpro Apple Peeler Corer and for juicing the lemon the Chef’n Fresh Force Lemon Squeezer. The pecan recipe makes enough for the salad and some extra that you can package up and give as gifts!

2016-02-25 07:03:39

Serves 4

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Dressing

½ cup honey
¼ cup apple cider vinegar
Juice of 1 lemon
1 small shallot, minced
¾ cup Frantoia Olive Oil
Salt & Pepper to taste

Salad Fixins

4 cups salad greens (we like an herb mix for this salad)
1 apple, cored and seeded, thinly sliced
2 ounces gorgonzola cheese, crumbled
½ cup Candied Pecans

Candied Pecans

1/2 cup granulated sugar
1/2 cup light brown sugar
1 tablespoon Bella Cucina Fall Spice Mix
1 teaspoon salt
16 ounces (about 4 cups) unsalted pecans halves
1 egg white
1/2 teaspoon Nielsen Massey Madagascar Vanilla Paste
1 teaspoon water

Instructions

Dressing: In a medium bowl, or canning jar whisk together the honey, vinegar, lemon juice, and shallot. Slowly whisk in the olive oil, salt and pepper to taste. If using a canning jar, put all the ingredients in the jar, screw the lid on tightly and shake the bejeezus out of it until it’s mixed.
Candied Pecans: Preheat oven to 300°F. Line a large baking sheet with a Silpat Baking Mat or parchment paper and set aside.
In a medium bowl, add sugars, spice mix, and salt. Whisk until combined. Set aside.
In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and spice mixture and toss until pecans are covered.
Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.
Remove from the oven and let the pecans cool on the baking sheet. When completely cool, store in an airtight container for up to 1 month. These are Gluten free and Vegetarian!
To assemble the salad: In a large bowl drizzle the salad greens with the dressing, toss lightly to coat. Divide evenly between 4 plates for a large serving or 6 plates for a smaller serving. Top with apples, candied pecans and cheese. Finish with freshly ground pepper if desired.

Pizazz https://pizazzmt.com/

Recipe and photo by Rhonda Adkins Photography