Fall Apple Salad with Maple Balsamic Vinaigrette

Candied Pecans-

1/2 cup chopped pecans, 1 Tbsp butter olive oil, 1/4 cup light brown sugar, 1/4 tsp cinnamon

Salad-

1/4 cup Maple Balsamic Vinegar

1/4 cup mild-medium intensity extra virgin olive oil or Herbs de Provence Olive Oil

1 tsp Dijon mustard

1/8 tsp sea salt

1/4 tsp freshly ground pepper

6-8 cups romaine lettuce – chopped

2 medium apples, cored and chopped

1/3 cup dried cherries

1/2 cup feta, gorgonzola or shredded sharp cheddar cheese

In skillet over medium heat, sauté the pecans in butter olive oil, brown sugar and cinnamon for 3-5 minutes until sugar melts and pecans are coated- watch they do not burn.  Spread the pecans into a single layer onto a parchment-lined baking sheet and use fork to separate. Let stand at room temperature until fully cooled.

In a large bowl, whisk together the balsamic, dijon, salt, pepper and drizzle in olive oil to emulsify.  Add the lettuce, apple, dried cherries, candied pecans and cheese. Toss well and serve.