First up, you need to candy your pecans. Mine aren't the prettiest, but they taste good. Good enough that I have to make double the amount because Ethan snitches them. I spread an even layer of sugar, about 1/4-1/3 cup across the bottom of a nonstick skillet and turn it on to medium. Once the sugar begins to melt and become liquidy in a few spots like the above picture, I add a pinch of salt, a dash of cinnamon and a cup of nuts to the pan and stir to coat. Stir continuously for about 2 minutes, until all the sugar is melted and the nuts are coated, then remove to a parchment lined plate to cool. Resist the temptation to snitch them before they are cooled or you'll burn the daylights out of your tongue. Once cool, break them apart.
2 chicken breasts
coarsely ground salt and pepper
1 t. minced fresh rosemary
1 lemon, zested and juiced
3 T. honey
1 bag spring mix greens
1 large jonagold apple, thinly sliced
4 ounces blue cheese, crumbled
Brianna's blush wine vinagrette dressing
Sprinkle the chicken breasts with salt, pepper, rosemary and lemon zest. Spray your grill rack with PAM, then turn the grill on to medium heat. Grill for 10 minutes on the first side. Make a glaze out of the lemon juice and honey, and brush on the tops, then flip over and grill for 5 minutes on the second side. Brush the glaze on the side that's facing up and flip over again for three minutes, basting with the remaining glaze. Remove to a plate and cover with another plate for at least 10 minutes before slicing in to thin strips.
In a large, shallow serving bowl, layer the spring mix greens, sliced apples, nuts, chicken and blue cheese. Serve with dressing on the side. If you add the dressing and then it sits for a while before serving, the candied nut coating will begin to dissolve.