Dinner Tonight: Red Cabbage Salad with Braeburn Apples and Spiced Pecans

Ingredients

• 0.5 tablespoon apple cider vinegar 
• 1 tablespoon brown sugar 
• 1 teaspoon butter 
• 1 pinch ground pepper 
• 2.5 ounces cherries dried
• 0.5 teaspoon dijon mustard 
• 1 medium fuji apple thinly sliced quartered
• 1 tablespoon juice of lemon fresh
• 2 tablespoons olive oil 
• 0.5 cup pecans 
• 3 cups cabbage red thinly sliced
• 1 tablespoon seasoned rice vinegar 
• 0.5 tablespoon worcestershire sauce 

Equipment

• bowl
• frying pan
• whisk
• aluminum foil

Directions

1. Add the butter to a nonstick skillet set over medium-high heat. Toss in the pecans and cook for 1 minute, stirring occasionally. Turn heat to medium, and then dump in the brown sugar, Worcestershire sauce, and the cayenne. Stir occasionally, and cook for another minute. Then transfer to a foil lined sheet and let cool.
2. Whisk together the rice vinegar, apple cider vinegar, and mustard in bowl. Slowly whisk in the oil. Season with salt and pepper to taste.
3. Mix the sliced apples with the lemon juice in a large bowl.
4. Add the cabbage, dried cherries, and the dressing. Toss well.
5. Serve with the pecans and season with more salt and pepper to taste.