Makes 6 servings. Difficulty
1/2 cup pecan halves 1 Tablespoon red wine vinegar 3 Tablespoons extra virgin olive oil Salt and freshly ground black pepper 14 ounces mixed greens, washed and dried 2 Fuji apples, halved, cored and thinly sliced 2 cups red seedless grapes 1/4 cup red onion, thinly sliced
Preheat oven to 375°F.
Spread pecans in a single layer on a baking sheet. Bake for 8-10 minutes or until golden and fragrant. Cool, then coarsely chop.
In a small bowl, whisk red wine vinegar and olive oil until emulsified. Adjust seasonings to taste with salt and freshly ground black pepper.
Toss greens with apples, grapes and red onion. Add half vinaigrette and toss. Adjust amount of dressing, if needed. Garnish salad with toasted pecans.