Apple Pecan Recipe

Toast and glaze pecans

Preheat a skillet over medium heat. Add butter and let it melt. Add pecan halves and stir to coat for 30 seconds. Add brown sugar, maple syrup, cinnamon, smoked paprika, and salt. Continue cooking for 3–4 minutes, stirring frequently, until sugar dissolves and pecans are fragrant and lightly caramelized. Transfer to a parchment-lined tray to cool and separate any pieces. Use once cooled.

In a small bowl or jar combine balsamic vinegar, Dijon mustard, honey and minced shallot. Whisk while slowly streaming in the olive oil until emulsified. Season with salt and freshly ground black pepper. Taste and adjust sweetness or acidity as desired. Chill briefly if not using immediately.

Prepare the apples: core and thinly slice the apple into 1/8–1/4-inch slices. To prevent browning if not serving immediately, toss slices with a teaspoon of lemon juice (optional).

Prepare roasted red pepper: if using jarred roasted red peppers, drain and pat dry then julienne. If using fresh, roast over a gas flame or under broiler until charred, place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and julienne.

Assemble the salad in a large bowl or individual bowls: place 6 cups of mixed field greens as the base. Evenly arrange the apple slices and roasted red pepper strips over the greens.

Scatter 1/4 cup Craisins and 3 oz spiced pecans over the salad for sweet-tart fruit and crunch. Crumble 3 oz goat cheese evenly on top.

Just before serving, drizzle the balsamic dressing over the salad (about 2–3 tablespoons per serving bowl, or to taste). Toss gently to combine or leave composed and let diners toss on their plates.

Serve immediately to preserve the crispness of the apples and greens.