Apple & Goat Cheese Salad with Candied Pecans

1 large egg white
1 T. granulated sugar
1/2 lb. pecan halves (about 2 c.)
1/4 t. smoked paprika
1/4 t. kosher salt

3 T. extra-virgin olive oil
1-1/2 T. fresh lemon juice
1/2 t. kosher salt
1/4 t. orange zest
1/8 t. ground allspice

3 Granny Smith apples, cored and thinly sliced
10 oz. winter greens (such as arugula or kale)
1/2 red onion, thinly sliced
1/4 t. kosher salt
1/4 t. cracked black pepper
1/2 lb. goat cheese, crumbled (about 2 c.)
2 T. good-quality aged balsamic vinegar

Prepare the candied pecans: Preheat oven to 350 degrees. Whisk together egg white and sugar in a bowl until light and frothy. Add pecans, paprika, and salt, and stir until pecans are completely coated. spread in a single layer on a baking sheet. Bake in preheated oven until pecans are slightly toasted but still moist, 15-20 minutes. Remove pecans from baking sheet and cool to room temperature, about 30 minutes.

Prepare the dressing: Whisk together olive oil, lemon juice, salt, orange zest, and allspice until combined.

Prepare the salad: Toss together apples, greens, and onion in a large serving bowl. Sprinkle with salt and pepper. Drizzle with dressing and gently toss. Top with goat cheese and candied pecans. Drizzle with balsamic vinegar just before serving.

Serves 8.

Adapted from Southern Living magazine, Feb. 2017, p. 115.