Crisp apple salad w/ candied pecans

I’m sorry, but find me a salad with apples you didn’t like. I’m an apple-a-day kinda gal — and yes, I have preferences on what kinds (hello, honey and cosmic crisp) — so any opportunity to up my intake of this fine fruit is one I am down for.

I love the balance of sweet (apples), acidic (mustard), and bitter (radicchio) in this salad. It’s delightful on its own or pairs perfectly with a pork chop or roasted chicken. It’s truly versatile, and will be the star of the dinner table all fall and winter long.

Winter Apple Salad with Candied Pecans

Ingredients

For the Salad:

• 1 head of red leaf lettuce, chopped roughly

• 1 small head of radicchio, chopped roughly

• 1 large apple, cut into matchsticks

• 1/2 cup pecan pieces

• 2 tbspns maple syrup

• Fresh tarragon, chopped

• Fresh chives, chopped

• Optional: goat cheese or shredded gouda

For the Dressing:

• 1 tbspn dijon mustard

• 1 tbspn olive oil

• 1 tbspn maple syrup

• Salt and pepper to taste

Directions

• Saute the pecans with 2 tbspns of maple syrup over low heat. Cook until the pecans start to stick together then let cool completely.

• Make the dressing by whisking dijon mustard, olive oil, and maple syrup together. Season to taste with salt and pepper.

• Mix the lettuce, radicchio, apples, pecans and herbs. Drizzle on the dressing and toss to coat. Add the cheese, if preferred, and serve.