Pecan Apple Salad

1/2 cup pecans, chopped

Pinch of cinnamon

Pinch of nutmeg

  • 2 large Granny Smith, Fuji or Gala apples, cored, seeded, chopped
  • 2 tablespoons lemon juice

1 head red or green leaf lettuce, chopped

  • 3 oz. goat, feta or blue cheese, crumbled
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoon sugar or honey
  • 1/3 cup olive oil

Salt and Pepper, to taste

Toast the pecans in a dry frying pan on low heat for 3-4 minutes or until lightly toasted. Toss the pecans with the cinnamon and nutmeg while still warm. Let cool.

In a large serving bowl, toss the apple pieces with the lemon juice. Add the lettuce, cheese and pecans. In a small bowl, whisk together the vinegar, mustard, sugar or honey and oil with salt and pepper. Pour desired amount of dressing over salad just before serving. Toss together.

Sponsor: Dan’s Market

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