- 3 each red apples
- 1 cup pecans
- 1/2 cup brown sugar
- 1/2 cup bourbon
- 1/2 cup cider vinegar
- 1/4 cup salad oil
- 1/2 cup apple cider
- 1/2 cup croutons
- 1/4 teaspoon fresh thyme
- 1 teaspoon each lime
- 2 cup water
In a medium size sauté pan heat, de-glaze the pan with bourbon.
Note: If using a gas stove, heat 1 tablespoon of oil.
Sauté the pecans in the oil ensuring they are toasted on both sides before adding bourbon.
Then turn on low heat until bourbon starts reducing.
This can help prevent flaming the bourbon which can burn the nuts.
Once bourbon is reduced, add brown sugar and apple cider.
Cook until melted and the nuts are coated.
Remove nuts from the pan and season with kosher salt.
Reduce by half and add the apple cider vinegar.
Stir until mixed well.
Remove from heat and transfer to a mixing bowl.
Add in oil and stir.
Allow mixture to sit 1 hour before serving.
Slice lime in to four sections.
Gently squeeze lime in a mixing bowl and add 2 cups of water.
Using a sharp knife, cut apples in to four.
In viewing the apple, you will see where the core starts.
Slice the core away from the apple.
Lay the apple down on the now-made-flat side and slice into four pieces lengthwise.
Place apple in lime water.
To make the salad, place pecans and apples in a mixing bowl.
Dress the mixture with the bourbon pecan vinaigrette.
Place mixture in a ceramic or glass chilled bowl.
While grasping the bottom of the thyme sprig, gently against the grain pull back thyme leaves in to the bowl.
Add the croutons.
Serve salad as a side dish or first course appetizer.