entertaining by the bay

casual cooking and living

Mixed Greens with Apples, Candied Pecans and Honey Vinaigrette
Serves 4
Dressing:
¼ cup olive oil
2 tablespoons sherry vinegar
2 tablespoon honey
½ teaspoon prepared mustard
Salad:
4 cups mixed greens
¼ cup manchego cheese, shaved
1 apple
1 teaspoon lemon juice
¼ cup candied pecans
Directions
To make dressing combine all ingredients in a glass jar and shake. Keep to the side until ready to use. Shake before pouring onto salad.
Slice apple with skin on and place in bowl with lemon juice and mix to coat apples. To make salad combine all ingredients except cheese in a large bowl. Pour dressing over salad and mix well. Top with shaved manchego cheese.
Candied Pecan
1 egg white
1 tablespoon water
2 cups pecans
½ cup light brown sugar
¼ teaspoon kosher salt
Directions
Preheat oven to 225 F. Line a baking sheet with parchment paper. Combine egg white and water in mixing bowl. Beat until fluffy. Fold in pecans to coat evenly. Combine the sugar and salt and sprinkle over the pecans. Spread the nuts evenly onto the baking sheet and bake for one hour, stirring every 15 minutes. Remove from oven , cool and store in an airtight container until ready to use.
Variation: replace apples with stoned and sliced peaches in the summer.

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