Napa Cabbage Salad with Apples & Pecans
2 teaspoons butter
1 cup organic pecan halves
1 tablespoon brown sugar OR pure maple syrup
Pinch of cayenne (optional)
2 tablespoons rice wine vinegar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup organic olive oil
2 medium firm, crisp organic apples, quartered, cored, thinly sliced
2 tablespoons fresh lemon juice
6 cups thinly sliced Napa cabbage, leaves and ribs are fine
Melt butter over medium-high heat and add pecans, stir 1 minute. Add sweetener of choice and cayenne; stir until nuts are coated, about 1 minute. Remove from heat and allow to cool.
Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Toss apples with lemon juice in large bowl. Add cabbage and mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.
Optional toppings: Sharp cheeses such as blue or cheddar, sunflower meats, dried fruit, roasted beets.