Ingredients
Pecans:
1 cup pecan halves (about 4 ounces)
2 tablespoons granulated sugar
1/8 teaspoon cayenne pepper
1 tablespoon unsalted butter, melted
1 large egg white, lightly beaten
Vinaigrette:
2 tablespoons sweet hot mustard
1 clove garlic, minced
1/4 teaspoon balsamic vinegar (aged 6-10 years)
1/2 cup walnut oil
1/2 cup another oil (e.g., olive, grapeseed, etc.)
salt and freshly ground black pepper, to taste
6 cups salad greens, rinsed, torn, and crisped (about 1 pound)
Preparation
Preheat oven to 300 degrees F.
Pecans: In a large bowl, toss the pecans with sugar, cayenne, melted butter, and egg white. Place on a parchment-lined baking sheet and bake for 20 minutes.
Vinaigrette: Combine mustard, garlic, red pepper, and vinegar in a mixing bowl. Drizzle in the oil, whisking constantly, until completely incorporated. Sauce should be slightly thickened and emulsified. Season to taste with salt and pepper.
Salad: Place the crisped salad greens in a salad bowl and toss with just enough dressing to lightly coat the leaves, approximately 1/4 cup. Taste and correct seasoning as needed. Mound the greens onto chilled salad plates and garnish with toasted pecans. Serve immediately.
