Fustini's Oils and Vinegars
Apple Pecan Salad

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Apple Pecan Salad


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Apple Pecan Salad


  • 1 1/2 cups pecan pieces
  • 3 tablespoons butter
  • 1 teaspoon cinnamon
  • salt to taste
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup Fustini's Medium SELECT olive oil
  • 2 tablespoons Fustini's Michigan Apple balsamic
  • 1 tablespoon Dijon mustard
  • 1 large red delicious apple
  • 2 teaspoons lemon juice
  • 1  head leaf lettuce, bite-size pieces
  • 1 cup crumbled feta cheese
  • Bibb lettuce
  • black pepper to taste


A great side salad for pork or chicken dishes. adapted from midwestliving.com


Step 1. 

Preheat oven to 350 degrees F. Line a  baking sheet with foil. Spread pecans in an even layer. In a small saucepan, heat and stir butter, cinnamon, salt, and cayenne pepper over low heat until melted. Drizzle butter mixture over pecans; stir gently to coat the nuts. Bake in the prepared oven for 10 to 15 minutes or until pecans are golden brown and aromatic. Cool in pan on a wire rack.

Step 2. 

In a small bowl, whisk oil, vinegar and mustard and set aside.  Core and chop the apple, placing it in a large bowl. Sprinkle lemon juice over the apple and stir gently to coat the pieces. Add leaf lettuce and feta cheese to apple in a bowl and toss to combine. Drizzle the vinaigrette over salad and toss to coat. Line salad plates with lettuce leaves. Top with salad mixture. Top with spiced pecans and sprinkle with cracked black pepper, if you like.

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