Mizuna Lettuce with Apricots and Candied Pecans
  1. For salad dressing: In a small bowl whisk together olive oil, vinegar, honey, and black pepper. Set aside.
  2. For candied pecans: Add pecans, 1 Tbsp butter, sugar and spices to small saucepan over medium heat. Stir frequently ss sugar and butter melt to prevent burning. Once pecans are evenly coated (~5 min) remove from heat.
  3. Melt 1 Tbsp butter over medium heat. Saute shallots until caramelized (~5 min). Remove from heat.
  4. Toss together lettuce, pecans, shallots and mozzarella cheese. Drizzle with dressing just before serving.