2 teaspoons butter
1 cup pecan halves
2 tablespoons golden brown sugar
1/8 teaspoon cayenne
1 tablespoon Worcestershire sauce
2 tablespoon seasoned (sushi) rice vinegar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 tablespoons lemon juice
2 unpeeled Braeburn or Fuji apples, thinly sliced
2 cups thinly sliced red cabbage
3 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries
Season the Pecans
This may be done a day in advance. Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool. Store airtight at room temperature.
Mix the Dressing
Making the dressing may also be done a day ahead. Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Cover and chill dressing; bring to room temperature and rewhisk before using.
Toss the Salad
Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper. Serve immediately.
We thank epicurious.com for this fantastic recipe.