Apple Pecan Salad With Cranberry Vinaigrette - cooking recipe

Ingredients

1/4 cup chopped pecans
2 tablespoons maple syrup (or 1/8 cup brown sugar mixed with 2 tsp. water)
1/8 teaspoon cinnamon
1 tablespoon fresh cranberries (or frozen, may use dried craisins if you like)
1 tablespoon golden raisin
2 tablespoons balsamic vinegar
1/4 cup red onion, chopped
2 teaspoons brown sugar
1 1/2 teaspoons Dijon mustard
1/2 cup extra virgin olive oil
salt and pepper
5 cups mixed salad greens, rinsed and dried
1 fuji apple, cored and chopped (or try Pink Lady or Gala)
2 tablespoons fresh lemon juice
1 tablespoon water

Preparation

Preheat the oven to 350 degrees F.
Coat the pecans with the 2 tbls. maple syrup(or brown sugar mixture) and 1/8 teaspoons cinnamon.
Spread the pecans out on a baking sheet in a single layer. Bake for 5 to 8 minutes in the preheated oven, or until lightly toasted.
In a food processor, combine the cranberries, raisins, vinegar, onion, brown sugar, and mustard. Chop coarsely; remove from processor and place in a bowl.
Gradually whisk in olive oil, and season with salt and pepper.
Chop apple into bite size pieces, then mix with lemon/water mixture in a bowl to prevent browning. Keep apples in mixture until you toss ingredients into salad.
In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat.
Sprinkle with pecans, and serve.