Apple Pecan Recipe

Toast and Candy

Line a baking sheet with parchment or a silicone mat. In a small nonstick skillet over medium heat, melt butter. Add pecan halves and sugar and stir constantly until sugar melts and coats nuts and turns a light amber, about 3–5 minutes. Watch carefully to avoid burning.

Immediately transfer candied pecans to the prepared baking sheet, spreading them into a single layer. Sprinkle lightly with a pinch of sea salt. Let cool completely (about 15 minutes). Once cool, break apart any clusters. Measure out 3 oz for the salad and reserve remaining for another use.

In a small bowl or jar, combine sherry vinegar, minced shallot, Dijon mustard, honey, salt, and black pepper. Whisk briefly to dissolve the salt and mustard.

While whisking constantly, slowly stream in the olive oil to emulsify the dressing, or close the jar and shake vigorously until combined. Taste and adjust seasoning: add up to 1 tsp more honey if too tart, or a pinch more salt if needed. Refrigerate up to 3 days; bring to room temperature and re-emulsify before using.

Prepare the apple: core and thinly slice the apple into rounds or half-moons about 1/8" (3 mm) thick. To prevent browning if not using immediately, toss slices in a small bowl with 1 teaspoon lemon juice (optional).

Place the baby mixed greens in a large mixing bowl. Add the thinly sliced apple and about 3 oz (the prepared amount) of candied pecans.

Add 2 oz shaved manchego cheese to the bowl. Start with 2–3 tablespoons of the sherry vinaigrette, then gently toss the salad until greens and toppings are evenly coated. Add more dressing as needed to taste, being careful not to overdress (approximately 3–4 tbsp total).

Transfer the salad to serving plates or a large platter. Sprinkle any remaining candied pecan pieces and an optional tablespoon of chopped parsley over the top for color. Serve immediately.