1 c. pecan halves
1/4 c. brown sugar
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
green apple or pear, chopped
bleu cheese or feta, crumbled
Prepare a baking sheet with parchment paper or foil. Set aside.
Stir sugar, oil, and vinegar in a large skillet over medium heat until
sugar melts and syrup bubbles, about 3 minutes. Mix in pecans and stir
until nuts are toasted and syrup coats them evenly, 5-6 minutes.
nuts out onto prepared baking sheet, and separate using 2 forks. Cool
When the pecans have cooled completely, mix all the remaining ingredients in a large bowl. Toss. Serve. We make this salad all the time.
You can make the candied pecans a day or two ahead before making the salad, just make sure to store them in an airtight container.