Crispy Fall Salad

1 bag each, field greens and baby spinach
4 ounces feta cheese, crumbled
1 granny smith apple sliced
1 red delicious apple, sliced
3 stalks celery, chopped
5 med sized mushrooms, sliced
Sweet and Spicy Pecans
Balsamic Vinaigrette

Toss Greens, apples, celery and mushrooms with Balsamic Vinaigrette and
crumbled feta cheese in a large bowl.
Add spicy pecans when ready to serve.

Balsamic Vinaigrette:
1/2 cup balsamic vinegar
3tbs dijon mustard
3 tbs honey
2 garlic cloved, minced
2 small shallots, minced
1/4 tsp salt
1/4 tsp pepper
1 cup olive oil

whisk together first 7 ingredients until blended, Gradually whisk in olive
oil. Prepare vinaigrette ahead of time and store in refrigerator to
increase flavor intensity.

Sweet & Spicy Pecans:
1/4 c sugar
1 cup warm water
1 cup pecan halves
2 tbs sugar
1 tbs chili powder
1/8 tsp ground red pepper

Stir together 1/4 cup sugar and 1 cup warm water until sugar dissolves.
Add pecan halves, and soak 10 minutes. Drain, discarding sugar mixture.

Combine 2 tbs sugar, chili powder, and red pepper. Add pecan, tossing to
coat. Place on a lightly greased baking sheet.
Bake at 350 degrees for 10 minutes or until golden brown, stirring once.