Photography by Rob Kinghorn
Food Styling by Noah Witenoff
Prop Styling by Jane Hardin

First published in Wish September 2005

Ingredients (Serves 4)

2 tbsp	unsalted butter
2	large Granny Smith apples, peeled, cored and cut into 8 wedges
1	vanilla bean, split and scraped
4 cups	baby salad greens
1/2 cup	Stilton cheese, crumbled into small pieces
1 cup	candied pecans (below)
1/3 cup	tangy vinaigrette

 
Candied Pecans

1 cup	pecan halves
1 tbsp	vegetable oil
2 tbsp	granulated sugar
1/2 tsp	kosher salt
1/2 tsp	ground cinnamon
Pinch	grated nutmeg
Pinch	ground cloves
1/4 tsp	ground ginger
1/4 tsp	dry mustard

Instructions

1. Melt butter and saute apples until golden. Place in a bowl and mix with vanilla seeds.
2. Toss greens with dressing of your choice.
3. Pile 1 cup greens on each plate. Place 4 slices apple on each pile and top with Candied Pecans and crumbled Stilton.

Candied Pecans

1. Preheat oven to 325 F.
2. Place pecans in small bowl, cover with boiling water and soak 15 minutes. Drain water and pat pecans dry on paper towel. Spread pecans on baking sheet and toast for 45 minutes, turning occasionally.
3. Whisk remaining ingredients together in a medium-sized bowl. Add hot pecans and toss to coat thoroughly. Spread nuts in single layer on a parchment-lined baking sheet and roast for 10 more minutes.
4. Remove from oven and let cool.

Nutritional information

Nutrients per serving: 451 calories, 38 g fat, 10 g protein, 23 g carbs, 5 g fibre. High source of fibre. Excellent source of vitamin D and zinc.

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