2 tbsp. sherry wine vinegar
1 tbsp. plus 1 tsp. Dijon mustard
1/2 c. olive oil
Salt and freshly ground pepper
1 Boston lettuce head, torn into bite size pieces
Spiced pecans (see recipe)
1 red delicious apple, finely chopped
1/2 lb. Feta cheese, crumbled

Mix vinegar and mustard in large bowl. Gradually whisk in oil. Season with salt and pepper. Add lettuce and toss to coat. Sprinkle pecans, apple and cheese over salad and serve.

SPICED PECANS:

3 tbsp. unsalted butter
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. cayenne pepper
Dash of hot pepper sauce (like Tabasco)
1 2/3 c. pecans (about 6 oz.)

Preheat oven to 400 degrees. Melt butter in heavy small saucepan over low heat. Mix in salt, cinnamon, cayenne and hot pepper sauce. Place pecans in medium bowl. Pour butter mixture over; toss thoroughly. Spread out nuts on heavy cookie sheet. Bake until crisp, about 15 minutes. Cool completely. (Can be prepared up to 1 week ahead. Store in airtight container.)