Honey-Pecan and Pecorino Salad

• 2 Tbs. honey
• 1 cup whole pecans
• 2 tsp. chili powder
• 1/2 tsp. salt
• 2 Tbs. vinegar
• 4 tsp. honey
• 2 tsp. mustard
• 2 Tbs. oil
• 8 cups mesclun salad mix
• 1 bunch green onions, chopped (about 1/2 cup)
• 1/2 cup dried cranberries
• 2 oz. pecorino cheese

1. To make Honey Pecans: Bring honey to a simmer in large skillet over medium heat.
2. Stir in pecans, and cook 3 to 4 minutes, or until pecans are coated in honey and most liquid has evaporated.
3. Remove from heat; stir in chili powder and salt.
4. Transfer pecans to plate to cool, then store in airtight container or set aside.
5. To make Honey-Mustard Vinaigrette: Whisk together vinegar, honey and mustard.
6. Add oil; whisk to combine.
7. Season with salt and pepper.
8. To make Salad: Toss mesclun, green onions, cranberries and pecans with vinaigrette.
9. Shave cheese into curls over salad with vegetable peeler.
10. Serve immediately.

honey, pecans, chili powder, salt, vinegar, honey, mustard, oil, mesclun salad mix, green onions, cranberries, pecorino cheese

Taken from www.vegetariantimes.com/recipe/honey-pecan-and-pecorino-salad/ (may not work)