Power Salad

This salad is the perfect way to start a meal.  Add some grilled chicken and it becomes the perfect meal.  

Apple Vinaigrette:
​2 Tbsp Brown Sugar
1/4 c Apple Cider Vinegar
1 Medium Size Granny Smith Apple
1 Clove Garlic, Minced
1 Tbsp Minced Shallot
2 Tbsp Fresh Thyme Leaves
2 Tbsp Balsamic Vinegar
6 oz Olive Oil
Kosher Salt
Fresh Ground Pepper

Sweet & Spicy Pecans
1/3 c Roughly Chopped Pecans
1 Tbsp Butter
1 Tbsp Brown Sugar
1/8 tsp Cinnamon
Pinch of Ground Nutmeg
Pinch or two of Cayenne Pepper 
Kosher Salt
Fresh Ground Pepper

Salad:
10 - 12 oz Baby Mixed Greens (Spinach, Kale, etc...)
2 Celery Stalks Thinly Sliced
6 oz Red Raspberries
6 oz Blueberries
1 Medium Size Honey Crisp Apple Sliced
1/3 c Crumbled Gorgonzola Cheese

For the Vinaigrette:
Peel, core and dice the granny smith apple.  In a small skillet over medium heat add the apple cider vinegar and the brown sugar.  Let it reduce until the color turns a dark caramel color and begins to thicken, you will start to see big foam bubbles.  Add the apple and stir to coat.  Let cook for about 5 minutes.  Add the garlic, shallot and thyme and let it cook another 3 - 4 minutes.  Remove from heat and set aside to cool.  Once the apple mixture has cooled transfer it to a bowl.  Add the 2 Tbsp of Balsamic Vinegar, a pinch of salt and a few grind of pepper.  Using an immersion blender, blend all the ingredients until smooth.  With the blender running slowly add the olive oil.  Keep the blender running until all the olive oil is incorporated.  Set aside. 

For the Sweet & Spicy Pecans:
In a small skillet over medium heat melt the butter and then add the 1 Tbsp of brown sugar, cinnamon, nutmeg and cayenne pepper.  Stir until the brown sugar becomes smooth.  Add the chopped pecans and stir to coat.  Let the pecans cook in the brown sugar mixture for about 5 minutes.  Transfer the pecans to a plate and sprinkle with salt and ground pepper.  Set aside.

For the Salad:
​In a large bowl add the baby greens.  Drizzle the greens with about half of the vinaigrette.  Toss to coat the greens.  Add the celery, red raspberries, blueberries, sliced apple and gorgonzola cheese.  Drizzle the salad with a bit more of the vinaigrette and toss again.  Top with the sweet & spicy pecans.

Don't worry if you have extra dressing.  It will keep in the fridge for about a week or so.