Bourbon Pecans:
1/4 cup brown sugar, packed
2 tablespoons butter, melted
1 tablespoons bourbon
1 cup pecans
Preheat oven to 325 degrees F.
Combine brown sugar, melted butter and bourbon in a bowl. Add pecans and stir to combine. Place mixture on small baking sheet or cake pan and bake in oven for 20 minutes or so turning occasionally until nuts begin to brown. Cool in pan. The sugar and butter will caramelize.
Balsamic Vinaigrette:
1 small shallot, minced
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
3 teaspoons honey
2 garlic cloves, minced
2/3 cup olive oil
salt and pepper to taste
In a medium mixing bowl, combine shallots, vinegar and Dijon mustard, let stand for 20 minutes. Whisk in honey and garlic, then slowly drizzle in olive oil while rapidly whisking. Season with salt and pepper to taste. Set aside until ready to use.
Salad:
1 head of red leaf lettuce
1 apple chopped
1 cup celery
Bourbon pecans
1/2 cup crumbled Feta cheese
In a large bowl, toss lettuce, apples, celery, pecans and Feta cheese together. Drizzle with Balsamic Vinaigrette just before serving