Southern Pecan And Apple Salad

• Olive oil
• 2 tablespoons butter
• 1/3 cup packed light brown sugar
• 1 cup pecan halves
• 3 teaspoons orange zest
• Juice of 1 orange
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar
• 3 tablespoons extra-virgin olive oil
• Sea salt
• Freshly ground black pepper
• 2 medium red or green apples, cored, quartered, and thinly sliced
• 2 heads Belgian endive, separated into leaves
• 2 cups mixed greens (such as arugula and radicchio)

1. Lightly rub a cookie sheet with olive oil; set aside. Heat a large saucepan over low heat; add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well-coated; be careful not to splash yourself. Transfer nuts to cookie sheet; use the back of a spoon to separate them into one layer. Allow to cool so caramel hardens.
2. Combine orange zest, orange juice, mustard, vinegar, and oil in a large salad bowl; stir well with a whisk. Have a taste--you want a nice balance between the vinegar and the oil. Adjust, if needed, and season with salt and pepper.
3. Add apples and greens to dressing. Break cooled pecans apart; add half to bowl. Toss mixture gently with your hands. Top with remaining crumbled pecans. Divide among 6 plates; serve.

olive oil, butter, brown sugar, pecan halves, orange zest, orange, mustard, white wine vinegar, extravirgin olive oil, salt, freshly ground black pepper, red, endive, mixed greens

Taken from www.myrecipes.com/recipe/southern-pecan-apple-salad (may not work)