Special thanks to: GE, Rome, AK Servings: 8 Directions: Spiced Pecans: 3 Tbsp. unsalted butter or margarine, melted 1 tsp. salt 1 tsp. ground cinnamon 1/2 tsp. ground red pepper dash of hot sauce 1 2/3 cups Surratt Farms pecan halves Salad: 1 head Boston lettuce, torn 1 head red leaf lettuce torn 1 Red Delicious apple, unpeeled and finely chopped 8 oz. feta cheese, crumbled Spiced pecans Dressing: 1/2 cup olive oil 2 tbsp. white wine vinegar 1 tbsp. plus 1 tsp. Dejon mustard 1/4 tsp. salt 1/8 tsp freshly ground pepper Directions: Spiced Pecans -- combine first 5 ingredients in a medium bowl with pecans, stirring to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300 degrees for 15 minutes, stirring once. Cool completely on baking sheet on a wire rack. Pecans may be made ahead and stored in a tightly sealed container. Salad - Combine lettuces, supple, cheese and spiced pecans in a large bowl; toss gently and set aside. Combine olive oil, vinegar, mustard, salt and pepper in a jar. Cover tightly and shake vigorously. Pour dressing mixture over lettuce mixture; toss gently. Serve immediately. Special Notes: My family loves the pecans as a snack so I usually double the recipe just so I will have enough pecans left for the salad. Dressing should be added just before serving. Leftover salad is good the next day, but lettuce will not be crisp.