Northwest Autumn Salad (Melodie)

Salad:

1 head red leaf lettuce

1 head Bibb lettuce

2 red delicious apples

3/4 cup glazed pecans chopped

3/4 cup blue cheese (or gorgonzola cheese), crumbled

Dressing:

1/2 cup walnut or vegetable oil

1/4 cup cider vinegar

2 TBS. Shallot, minced

2 TBS. Lemon juice, freshly squeezed

1 TBS. Maple syrup

1/4 tsp. Salt

1/4 tsp. Fresh ground pepper

Glazed Pecans:

1/8 to ¼ cup butter or margarine

½ to ¾ cup light corn syrup

2 TBS. water

1 tsp. salt

1 lb. pecans

(Line a baking sheet with foil and spray with Pam.  Combine butter, corn syrup, water and salt in a medium saucepan and bring to a boil.  Add pecans and stir to completely coat nuts.  Spread nuts evenly on lined baking sheet. Bake for 1 hour, stirring every 10 min.  Cool and serve.

Tear lettuce into bite-sized pieces and place in large salad bowl.  Cut apples into very thin wedges and place on top of greens.  Sprinkle pecans and blue cheese evenly over salad.  Mix dressing, and shake.  Drizzle dressing over salad, or use Raspberry Vinaigrette. Toss gently and serve immediately.