A delightful salad featuring caramelized apples and crunchy pecans, paired with a tangy homemade dressing.
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Cut the apples in half and remove the cores. Place them cut side up on the prepared baking sheet.
Use a melon baller to easily remove the cores.
Brush the apple halves with melted butter and sprinkle them with brown sugar.
Ensure the sugar is evenly distributed for consistent caramelization.
Bake the apples in the oven for 15 minutes or until they are tender.
Check the apples with a fork to ensure they are tender but not mushy.
In a screw-top jar, combine the oil, cider, vinegar, honey, salt, and pepper. Shake well to mix.
Shaking the jar vigorously ensures the dressing emulsifies properly.
Arrange the mesclun on a serving platter and place the baked apple halves on top.
Spread the greens evenly for a beautiful presentation.
Sprinkle the toasted pecans over the salad and drizzle with the prepared dressing.
Add the dressing just before serving to keep the greens fresh.
Serve the salad immediately and enjoy!
Pair with a light protein for a complete meal.
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