30 minutes or fewer
Honey-coated pecans add a spicy crunch to this simple salad.
1. To make Honey Pecans: Bring honey to a simmer in large skillet over medium heat. Stir in pecans, and cook 3 to 4 minutes, or until pecans are coated in honey and most liquid has evaporated. Remove from heat; stir in chili powder and salt. Transfer pecans to plate to cool, then store in airtight container or set aside.
2. To make Honey-Mustard Vinaigrette: Whisk together vinegar, honey and mustard. Add oil; whisk to combine. Season with salt and pepper.
3. To make Salad: Toss mesclun,
green onions, cranberries and pecans with vinaigrette. Shave cheese into curls over salad with vegetable peeler. Serve immediately.