Ingredients:
- 2 Tbs. unsalted butter
- 1 cup (4 oz./125 g) pecan halves, roughly chopped
- Kosher salt, to taste
- 2 Tbs. firmly packed light brown sugar
- 1/4 tsp. ground cinnamon
- Pinch of cayenne pepper
- 1/4 cup (2 fl. oz./60 ml) fresh orange juice
- 1/4 cup (2 fl. oz./60 ml) sherry vinegar
- 2 Tbs. sugar
- 2 tsp. Dijon mustard
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- Freshly ground pepper, to taste
- 2 bunches baby rainbow carrots, peeled and very thinly sliced
lengthwise on a mandoline, tops reserved for garnish
Directions:
Line a baking sheet with parchment paper. In a nonstick fry pan over medium heat, melt the butter. Add the pecans and cook, tossing occasionally, until toasted, 3 to 5 minutes. Sprinkle a pinch of salt, the brown sugar, cinnamon and cayenne over the pecans and toss to combine. Increase the heat to medium-high and add the orange juice. Cook, tossing occasionally, until most of the liquid has evaporated and the pecans are glazed, 2 to 3 minutes. Pour the pecans onto the prepared baking sheet and let cool for about 10 minutes. Break apart any clumps.
In a small bowl, whisk together the vinegar, sugar and mustard until well combined. Slowly whisk in the olive oil and season the vinaigrette with salt and pepper.
In a bowl, toss the carrots with the vinaigrette to taste and adjust the seasoning with salt and pepper. Pick a handful of leaves off the reserved carrot tops. Top the salad with the candied pecans and garnish with the carrot leaves. Serves 6 to 8.
Williams-Sonoma Kitchen
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