Mesclun Salad

• 2 tablespoons butter
• 1 dash cayenne pepper
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup halved pecans
• 1 red bell pepper
• 2 oranges
• 1 tablespoon olive oil
• Fresh pepper
• 2 cups mesclun greens

1. In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans.
2. Cook this slowly over a very low flame, taking care to stir carefully and occasionally.
3. The sugar will burn easily if the flame is too hot.
4. On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges.
5. Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil.
6. Toss the salad greens in this and then place on a salad plate.
7. Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves.
8. Allow the pecans to cool before eating.

butter, cayenne pepper, sugar, salt, pecans, red bell pepper, oranges, olive oil, fresh pepper, mesclun greens

Taken from www.foodnetwork.com/recipes/mesclun-salad-recipe.html (may not work)