Southern Pecan and Apple Salad

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

adapted by http://theresalwaysthyme.blogspot.com/

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.