Harvest Salad With Roasted Citrus Vinaigrette And Spiced Pecans

• 1 lemon, halved, bottoms trimmed flat
• 1 medium-size orange or 2 satsuma oranges, halved
• 1 tablespoon sugar
• 1 tablespoon sherry vinegar
• 2 tablespoons Creole mustard
• 2 teaspoons honey
• 1 garlic clove, minced
• Kosher salt
• Freshly ground black pepper
• 2/3 cup extra virgin olive oil
• 6 cups packed mixed bitter greens (such as frisee, radicchio, and arugula)
• 1 small red onion, thinly sliced
• 1 red-skinned apple or pear, thinly sliced
• 2 ounces crumbled Gorgonzola or other blue cheese

1. Preheat broiler with oven rack 3 to 5 inches from heat. Pat lemon and orange halves dry with a paper towel, and sprinkle cut sides with sugar. Place, cut side up, in an aluminum foil-lined jelly-roll pan, and broil 5 to 8 minutes or until caramelized and slightly softened. Cool in pan on a wire rack 10 minutes.
2. Squeeze juice from broiled citrus into a small bowl. Stir in vinegar and next 3 ingredients. Add salt and pepper to taste. Let citrus mixture stand 10 minutes. Add oil in a slow, steady stream, whisking constantly until smooth.
3. Toss together greens, onion slices, and apple slices with desired amount of vinaigrette in a large bowl. Refrigerate any remaining dressing to use later (up to 1 week). Season salad with salt and pepper, and toss again. Sprinkle with cheese and pecans.

lemon, orange, sugar, sherry vinegar, creole mustard, honey, garlic, kosher salt, freshly ground black pepper, extra virgin olive oil, bitter, red onion, apple, cheese

Taken from www.myrecipes.com/recipe/harvest-salad-roasted-citrus-vinaigrette (may not work)