Southern Pecan And Apple Salad

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Olive oil

2 tablespoons butter

1/3 cup packed light brown sugar

1 cup pecan halves

3 teaspoons orange zest

Juice of 1 orange

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

3 tablespoons extra-virgin olive oil

Sea salt

Freshly ground black pepper

2 medium red or green apples, cored, quartered, and thinly sliced

2 heads Belgian endive, separated into leaves

2 cups mixed greens (such as arugula and radicchio)

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