Salad With Spiced Pecans And Chevre

• Spiced Pecans
• 2 c pecan halves
• 1/4 t nutmeg
• 2.5 T vegetable oil
• 1/4 t cloves
• 1/4 c sugar
• 1/2 t ginger
• 1 t salt
• 1/2 dry mustard
• 1 t cinnamon
• Salad
• 12 cups mixed salad greens
• 2 large apples, cored and thinly sliced
• 1 c thinly sliced fennel bulb
• 4 oz. crumbled Chevre or feta cheese

1. Place nuts in small bowl and cover with boiling water for 15 minutes. Drain well on paper towel. Preheat oven to 300.
2. Spread nuts evenly on baking sheet and toast for 30-45 minutes, stirring frequently to prevent burning.
3. Whisk remaining spiced nut ingredients in medium sized bowl. Add hot nuts and toss to coat. Return to baking sheet, spreading evenly and roast for 15 minutes. Cool and store in airtight container at room temperature.
4. Combine salad ingredients in salad bowl. Sprinkle with spiced pecans and toss with your favorite dressing.

pecans, pecan halves, ubc, vegetable oil, ubc, ubc, ginger, salt, mustard, cinnamon, salad, mixed salad greens, apples, fennel bulb, crumbled chevre

Taken from www.epicurious.com/recipes/member/views/salad-with-spiced-pecans-and-chevre-1268008 (may not work)