Honey-Buttermilk-Dressed Salad  with Honey-Glazed Pecans 

Honey-Glazed Pecans
 1 1/2 tsp Unsalted Butter, melted 
1/8 tsp Salt
1/8 tsp Cayenne Pepper
1 cup Pecans


Honey-Buttermilk Dressing
 1/2 cup Buttermilk
2 Tbsp Honey 
1 Tbsp Cider Vinegar
1 Tbsp Olive Oil
2 tsp Mustard, coarse grain

1/2 tsp Minced Garlic
1/2 tsp Salt
1/4 tsp Black Pepper
8 cups Boston Lettuce Leaves, torn


Pecans:  Preheat oven to 325 F.  Line jelly-roll pan with aluminum
foil.  With cooking spray, coat foil.  In bowl, mix together honey,
melted butter, salt, and cayenne pepper.  Add pecans; toss to coat. 
Spread on prepared pan.  Bake 20 minutes, tossing once, until nuts are
glazed and deep golden brown.  Remove from oven;  toss to coat with
honey mixture on pan.  Let cool on rack for 10 minutes.


Dressing:  In blender, combine all dressing ingredients; blend until
smooth.


To Serve:  In large bowl toss lettuce, frisee apple slices, onion and
dressing.  Arrange on 6 plates; top each plate with Bleu Cheese, bacon and
honey-glazed pecans.