Recipe by Annacia
Roasting develops the buttery richness of Fuji apples topped with chopped pecans. A honey-and-cider vinegar dressing provides just the right amount of sweetness. Serve the fruit over a pretty mix of oak leaf and butter lettuces.
- 3 tablespoons packed brown sugar
- 3 tablespoons finely chopped pecans
- 3 small small sweet apples, halved and cored
- 1 tablespoon butter, melted
- 1⁄3 cup canola oil
- 1⁄4 cup apple cider
- 1⁄4 cup cider vinegar
- 1 tablespoon honey
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 6 cups mesclun or 6 cups torn mixed greens
- 1⁄4 cup coarsely chopped pecans, toasted (optional)
Directions See How It's Made
- Preheat oven to 425°F.
- Line baking sheet with foil; lightly coat with cooking spray.
- In bowl combine brown sugar and finely chopped pecans.
- Place apple halves, cut sides up, on baking sheet.
- Brush tops of apples with butter; sprinkle with brown sugar mixture.
- Bake 15 minutes or until just tender when pierced with a fork.
- Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.
- Arrange greens on serving platter; top with apple halves.
- Spoon melted sugar and pecans from baking sheet atop salad.
- Shake dressing; drizzle desired amount on salad.
- Sprinkle with coarsely chopped pecans. Pass remaining dressing. Makes 6 servings.
- Tip: If there's dressing left over, you can store it for up to two days in the refrigerator.