Cabbage and Apple Salad with Sugared Pecans

To make the dressing: measure the vinegar, lemon juice, salt, and pepper into a blender and give it a whirl. Add the olive oil, a little at a time, blending after each addition. Add the sour cream and blend briefly. Taste and adjust seasonings.

To make the sugared pecans: melt the butter in a small skillet, add the pecans and stir for one minute. Add the sugar and stir around for a few more minutes, until the pecans start to brown. Transfer the nuts from the skillet to a plate and set aside to cool. They will harden and clump together, but no worries—just break them apart before adding them to the salad.

To assemble the salad: in a large bowl, toss the cabbage and apples with the dressing. (At this point, the salad can be stored in the fridge for several hours, maybe even a day or two.) Immediately before serving, stir in the cheese and sprinkle with the pecans.

Enjoy!