For the pecans:
8 oz. Pecan halves
1 tbsp. natural cane sugar
1 tbsp. honey (I used some great, raw and unfiltered local honey)
1/4 tsp. ground cinnamon
pinch of cardamom (optional, but recommended)
For the salad:
4 handfuls of mixed greens
10 muscadine grapes, quartered and seeded
2 oz. goat cheese, crumbled
For the Dressing:
1/4 cup olive oil
2 tbsp. lemon juice
2 tbsp. apple cider vinegar
1 small shallot, minced
pinch coarse salt
freshly ground pepper
First, candy the pecans. Preheat the oven to 300°. Place the pecans on a parchment or foil-lined cookie sheet and sprinkle/drizzle with the sugar, honey, cinnamon and cardamom. Use your fingers (or a spoon if you must) to mix everything together and make sure the pecans are coated. Bake for 20 minutes, then let cool.
While the pecans are candy-ing, prep the ingredients for the salad and make the vinaigrette by whisking the dressing ingredients together until emulsified.
Dress the salad greens, divide among 2 plates and top with the grapes, goat cheese and pecans.
Makes 2 salads. You will have enough candied pecans for 4 to 6 salads or simply enjoy on the side.
This recipe was found at www.bitchincamero.com.