Ingredients:

• 5oz lettuce blend
• 1/3 cup dried cranberries
• 1/2 small onion, thinly sliced
• 2 Honeycrisp apples, thinly sliced
• 4 oz Feta, crumbled

For the Pecans:

• 2 Tablespoons brown sugar
• 1 Tablespoon butter
• 1 Tablespoon maple syrup
• 1-1/2 teaspoons bourbon 
• 1 cup pecans, halves or pieces
• pinch coarse sea salt

For the Vinaigrette:

• 1/2 cup extra virgin olive oil
• 3 Tablespoons red wine vinegar
• 1 Tablespoon Dijon mustard
• 2 teaspoons sugar
• 1/4 teaspoon dried minced garlic
• 1/2 teaspoon dried minced onions
• 1/4 teaspoon dried basil
• 1/4 teaspoon oregano
• salt and pepper

Directions:

1. Pecans: Place a piece of parchment paper on a baking sheet then set aside. Add brown sugar, butter, and maple syrup to a small saucepan over medium heat. Once melted and bubbling, stir in bourbon then add pecans. Cook while stirring constantly until mixture begins to crystallize around the pecans, 1-2 minutes. Spread pecans onto parchment paper then sprinkle with coarse sea salt and cool completely.
2. Red Wine Vinaigrette: Add all ingredients to a bowl and whisk vigorsously.
3. Add lettuce blend to a large bowl then add cranberries, onions, sliced apples, cheese, and pecans on top. Drizzle with dressing then toss to combine and serve.