Ingredients for 8 portions¾ cup of pecans
1 cup of finely diced celery
½ cup of finely diced red bell pepper
3 green onions, including some of the tender green part, finely chopped
4 apples, peeled, cored and diced
Juice of one lemon
1 cup of light sour cream
2 ½ Tbs. of honey
1 Tbs. of Dijon mustard
1 Tsp. of minced fresh mint
Salt and freshly ground pepper to taste
1 head of romaine lettuce, only the crisp inner leaves (save the rest for another use).
Preheat the oven to 250F. On a baking sheet, toast the pecans 7 to 8 minutes, until they are fragrant. Let the pecans cool down, coarsely chop and set aside. In a bowl toss the apples with the lemon juice and add the celery, red pepper and green onions. In another bowl, mix the sour cream, honey and mustard, mint and salt and pepper, until well combined. Make a lettuce bed on a salad plate. Add the dressing to the apple mixture and mix. Add the pecans and combine. Pour this mixture on the center of the lettuce bed.
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