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Toast pecans in butter, sugar and salt in a small saute pan over medium heat for about 3 minutes, set aside. Combine the White Wine Vinegar, Extra Virgin Olive Oil, Chives, Sugar, Salt, Red Pepper, Whisk in Heavy Cream (do not whip). Set aside. Toss together Salad Mix, Apple, Sugared Pecans, and about 1/3 cup of Vinaigrette. Garnish with shaved White Cheddar Cheese. Serve remaining Vinaigrette on the side with the salad.
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Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Peel, core, and spiral-slice apples in seconds — pie prep