Season sliced apples with sea salt & pepper. Heat EVOO over medium heat in a heavy saute pan. Saute apples for three minutes per side.
Toast the pecans in a seperate saute pan until nicely brown and toasty. Add the honey and caramelize. Set aside.
Add the sherry reserva vinegar, jalapeno pepper & thyme leaves to the saute pan used for the apples. Reduce by half then remove from heat. Slowly drizzle in the EVOO, whisking to emulsify the dressing. Season with sea salt & pepper.
To serve, dress the greens with the warm vinaigrette. Plate the apples, pears and greens. Garnish with the chevre and the toasted caramelized pecans.
Ingredients
Directions
Season sliced apples with sea salt & pepper. Heat EVOO over medium heat in a heavy saute pan. Saute apples for three minutes per side.
Toast the pecans in a seperate saute pan until nicely brown and toasty. Add the honey and caramelize. Set aside.
Add the sherry reserva vinegar, jalapeno pepper & thyme leaves to the saute pan used for the apples. Reduce by half then remove from heat. Slowly drizzle in the EVOO, whisking to emulsify the dressing. Season with sea salt & pepper.
To serve, dress the greens with the warm vinaigrette. Plate the apples, pears and greens. Garnish with the chevre and the toasted caramelized pecans.