Makes 4-6 servings. Difficulty
For the pecan topping: 3/4 cup whole pecans 1 1/2 Tablespoons unsalted butter 1 1/2 Tablespoon sugar
For the salad: 1/2 pound mesclun greens 1/2 cup pomegranate seeds 1 Granny Smith apple, cored and sliced into thin wedges
For the dressing: 1 1/2 Tablespoons olive oil 1 Talebspoon frozen cranberry juice concentrate, thawed 1 Tablespoon rice wine vinegar 1 teaspoon gf stone ground mustard Salt and freshly ground pepper
In a small skillet, melt butter. Add pecans and saute until golden brown and toasted. Add sugar and toss with pecans. Lower heat and continue to cook until sugar caramelizes into a deep brown. Transfer to parchment paper to cool.
For vinaigrette: In a glass jar with tight a fitting lid, combine olive oil, cranberry juice, vinegar and mustard. Shake until well blended.
In a large bowl toss mesclun with vinaigrette until well coated. Season with salt and pepper.
Divide greens amoung salad plates. Decoratively position several thin slices of apple on top of each salad. Sprinkle greens with pecans and pomegranate seeds and serve.