Ingredients
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3 tablespoons packed brown sugar
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3 tablespoons finely chopped pecans
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3 small small sweet apples, halved and cored
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1 tablespoon butter, melted
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1/3 cup canola oil
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1/4 cup apple cider
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1/4 cup cider vinegar
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1 tablespoon honey
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1/4 teaspoon salt
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6 cups mesclun or 6 cups torn mixed greens
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1/4 cup coarsely chopped pecans, toasted
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1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 425°F.
- Line baking sheet with foil; lightly coat with cooking spray.
- In bowl combine brown sugar and finely chopped pecans.
- Place apple halves, cut sides up, on baking sheet.
- Brush tops of apples with butter; sprinkle with brown sugar mixture.
- Bake 15 minutes or until just tender when pierced with a fork.
- Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.
- Arrange greens on serving platter; top with apple halves.
- Spoon melted sugar and pecans from baking sheet atop salad.
- Shake dressing; drizzle desired amount on salad.
- Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.
- Tip: If there's dressing left over, you can store it for up to two days in the refrigerator.