3/4 cup whole pecans 1/2 Tablespoon unsalted butter 1/2 Tablespoon sugar 1/2 pound mesclun greens 1 head butter lettuce, washed, dried and torn (optional) 2 Tablespoons balsamic vinegar 4 Tablespoons pure olive oil Kosher salt as desired Freshly ground black pepper 2 ounces fresh mozarrella, thinly sliced 1/2 green apple, cored and thinly sliced (Granny Smith or other tart apple)
In a small skillet, melt butter and sauté pecans until golden brown and toasted. Sprinkle and toss pecans with sugar, continuing to cook pecans while tossing, until sugar caramelizes into a deep brown.
Transfer pecans to parchment paper and cool. When cool, break away any extra caramelized sugar attached to pecans.
In a large salad bowl thoroughly toss greens with olive oil. Sprinkle with salt and pepper; tossing again. Sprinkle vinegar over greens and toss. Taste and correct seasoning as desired. Greens should have a light and tangy flavor.
Divide greens among salad plates. Sprinkle salads with pecans and a small amount of sliced mozarrella cheese.
Core apple, leaving peel on. Slice apple into thin slices and place a fan of 3 apple slices on each salad and serve.
Mesclun is a mixture of edible greens available at your grocery store.