Winter Salad with Candied Pecans

Winter Fruit Salad
1/2 c. white sugar
1/2 c. lemon juice (from a bottle is fine)
2 t. diced onion
1 t. Dijon-style mustard
1/2 t. salt
2/3 c. vegetable oil
1 T. poppy seeds
1 head romaine lettuce (or any lettuce), torn into bite-size pieces
4 ounces shredded Swiss cheese
1 c. candied pecans (or cashews)
1/4 c. dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and diced

In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

In a large serving bowl combine the lettuce, cheese, nuts, cranberries, apple and pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

Sugared Pecans
1 egg white
1 Tbsp water
1/4 t. vanilla extract
8 oz pecans
1/2 c. sugar
1 t. cinnamon
3/4 t. salt
1/4 t. ground cloves
1/4 t. ground nutmeg

1. Preheat oven to 300 degrees F.
2. Put sugar, cinnamon, salt, cloves and nutmeg in a plastic bag, shake to mix.
3. Put egg, water, and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices. Shake pecans making sure they are well coated.
4. Bake 30 minutes on a baking pan lined with lightly greased aluminum foil. 15 minutes into baking, stir the pecans. Let cool completely before serving.
Makes about 2 cups.