Honey-Pecan & Pecorino Salad

Honey Pecans
2 Tbs honey
1 cup whole pecans
2 tsp chili powder
1/2 tsp salt

Honey-Mustard Vinaigrette
2 Tbs vinegar
4 tsp honey
2 tsp mustard
2 Tbs oil

Salad
8 cups mesclun salad mix
1 bunch green onions, chopped
1/2 cup dried cranberries
2 oz pecorino cheese

1) To make Honey Pecans:  Bring honey to a simmer in large skillet over medium heat.  Stir in pecans, and cook 3 to 4 minutes, or until pecans are coated in honey and most liquid has evaporated.  Remove from heat; stir in chili powder and salt.  Transfer pecans to plate to cool, then store in airtight container or set aside.
2) To make Honey-Mustard Vinaigrette:  Whisk together vinegar, honey and mustard.  Add oil; whisk to combine.  Season with salt and pepper.
3) To make Salad:  Toss mesclun, green onions, cranberries and pecans with vinaigrette.  Shave cheese into curls over salad with vegetable peeler.  Serve immediately.

Review:  Oh, Idaho, how you disappoint me.  No mesclun and no pecorino sold locally.  We used a 50/50 mix of greens and spinach.  We also used romano for the cheese.  I also tweaked the dressing, using white wine vinegar and dijon mustard.  That made it pretty yummy and I think it made it better than the original recipe sounded.  The pecans were absolutely amazing.  I want to make them again - just for snacking!!  Unfortunately, I managed to forget to put the cranberries in the salad.