Michigan Salad

Method

1. Set a small dry skillet over medium heat and toast 20 g of pecan halves, shaking the pan often, for 4 minutes, until they smell nutty and darken a shade. Tip straight onto a cold plate so they stop cooking, then break them into rough pieces once cool.
2. In the bottom of a large salad bowl whisk 2 tsp of cherry or raspberry vinegar, 1 tsp of maple syrup and 0.5 tsp of Dijon mustard with a pinch of salt and a few grinds of black pepper. Whisk in 1 tbsp of extra-virgin olive oil in a slow stream until the dressing is glossy and slightly thickened.
3. Quarter and core 1 apple and cut it into slices about 3 mm thick, leaving the skin on for colour. Turn the slices through the dressing in the bowl at once so they do not brown.