Ingredients
3/4 teaspoon butter1/3 cup chopped pecans1 teaspoon sugar4 cups torn leaf lettuce2 cups fresh arugula or baby spinach1 small fennel bulb, thinly sliced1/2 cup grape tomatoes2 tablespoons lemon juice2 tablespoons olive oil1 tablespoon water1 tablespoon honey1/8 teaspoon salt
Preparation
In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
In a large salad bowl, combine the lettuce, arugula, fennel and tomatoes. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Top with sugared pecans. Serve immediately.
