Pecan Bulgur Salad

1/3 cup medium or coarse bulgur
1 1/2 tsp salt
2 cups boiling-hot water
1/2 cup pecans
1 small tomato
1/4 English cucumber
2 Tbs fresh lemon juice
1 tsp honey
1/2 tsp cinnamon
1/2 tsp ground cumin
1/2 tsp cayenne, or to taste
1/4 tsp freshly ground black pepper
3 Tbs olive oil
2 Tbs chopped fresh dill fronds
1 cup loosely packed salad greens such as frisée

1) In a bowl combine bulgur, 1 teaspoon salt, and water. Let bulgur soak, uncovered, until softened, 20 to 25 minutes.
2) While bulgur is soaking, in a dry small heavy skillet toast pecans over moderately low heat, shaking skillet frequently, until a shade darker, 4 to 5 minutes. Cool pecans and chop. Seed tomato and chop. Chop cucumber.
3) In a large bowl whisk together lemon juice, honey, spices, pepper, remaining ‚ teaspoon salt, and oil until emulsified. Drain bulgur in a sieve and press out any excess water. Add bulgur, tomato, cucumber, pecans, and dill to dressing and toss well. Divide greens between 2 plates and top with bulgur.

Review:  This was ok.  I wasn't too fond of the cinnamon flavor, as I seem to only associate cinnamon with dessert.