Southern Pecan and Apple Salad

Source: Jamie's America: Easy Twists on Great American Classics, and More by Jamie Oliver
adapted by

olive oil
2 tablespoons butter
1/3 cup packed light brown sugar
1 cup pecan halves
3 teaspoons orange zest
juice of 1 orange
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
coarse salt
freshly ground black pepper
2 medium red or green apples, cored, quartered, and thinly sliced
2 heads Belgian endive, separated into leaves
2 cups mixed greens (such as arugula and radicchio)

Lightly rub a cookie sheet with olive oil or use a silpat-lined cookie sheet; set aside. Heat a large saucepan over low heat; add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well-coated; be careful not to splash yourself. Transfer nuts to cookie sheet; use the back of a spoon to separate them into one layer. Allow to cool so caramel hardens.

Combine orange zest, orange juice, mustard, vinegar, and oil in a large salad bowl; stir well with a whisk. Taste and adjust the flavors, if needed, and season with salt and pepper.

Add apples and greens to dressing. Break cooled pecans apart; add half of them to bowl of salad. Toss mixture gently with your hands. Divide among 6 plates; top with remaining pecans and serve.