Southern Pecan and Apple Salad

Quentin Bacon

Nutritional Information

Calories 300
Fat 23 g
Satfat 4 g
Monofat 13 g
Polyfat 4 g
Protein 2 g
Carbohydrate 26 g
Fiber 4 g
Cholesterol 10 mg
Iron 1 mg
Sodium 28 mg
Calcium 40 mg


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
Sea 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)


1. Lightly rub a cookie sheet with olive oil; 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.

2. Combine orange zest, orange juice, mustard, vinegar, and oil in a large salad bowl; stir well with a whisk. Have a taste--you want a nice balance between the vinegar and the oil. Adjust, if needed, and season with salt and pepper.

3. Add apples and greens to dressing. Break cooled pecans apart; add half to bowl. Toss mixture gently with your hands. Top with remaining crumbled pecans. Divide among 6 plates; serve.