This pretty salad is deceptively simple to make and is very nice in the winter when a plain old tossed salad just sounds too chilly! Ingredients 3 tablespoons packed brown sugar 3 tablespoons finely chopped pecans 3 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 mix or torn mixed greens 1/4 cup coarsely chopped pecans toasted (optional)

Instructions
1. 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.
2. Meanwhile, in a screw-top jar combine oil, cider, vinegar, honey, salt, and pepper. Cover; shake well.
3. 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.

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Yields: 6 Servings