Makes 4 generous servings

Hands on: 25 minutes

PHIL SKINNER/AJC (ENLARGE)
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Total time: 25 minutes

For the caramelized pecans:

1/2 cup granulated sugar

1/2 cup water

16 pecan halves

For the lemon vinaigrette:

3 lemons, juiced

1/4 cup mirin (Japanese cooking wine)

1/4 cup champagne vinegar

1 tablespoon Dijon mustard

1 to 1 1/2 cups vegetable (or grapeseed oil, or olive) oil

Salt and freshly ground pepper to taste

For the salad:

5 packed cups (about 5 ounces) mixed greens

1 head fennel, fronds removed, cored and sliced very thinly

2 Fuji apples, cored and sliced very thinly

1/2 cup lemon vinaigrette

Salt and pepper to taste

4 ounces Maytag blue cheese, crumbled

To prepare pecans: In a heavy-bottomed sauté pan over high heat, combine sugar and water and allow sugar to caramelize to a light amber color, about 5 minutes, stirring occasionally with a wooden spoon. Reduce heat to medium, add pecans to caramel and cook, stirring or swirling the pan to coat the pecans, for 30 seconds to 1 minute. Be careful — the sugar is at very high temperature and will burn if left for too long.

Transfer mixture onto a greased or parchment-lined cookie sheet. While wearing rubber gloves, pull apart each pecan until it is free from other pecan halves and is fully coated with caramel. Chill in freezer and reserve.

To prepare lemon vinaigrette: In a bowl, whisk lemon juice, mirin, vinegar and mustard and add 1 cup oil, a little at a time, whisking to create an emulsion. Taste and add more oil if necessary. Season with salt and pepper. Set aside.

To prepare salad: In a large bowl, combine greens, fennel and apples. Toss with 1/2 cup vinaigrette until well-coated. Top with caramelized pecans and season with salt and pepper. Divide onto 4 chilled salad plates. Top with Maytag blue cheese and garnish with additional pepper.

Per serving: 543 calories (percent of calories from fat, 46), 10 grams protein, 67 grams carbohydrates, 10 grams fiber, 30 grams fat (7 grams saturated), 21 milligrams cholesterol, 454 milligrams sodium.