Mesclun Salad

Directions

1. 1
   In a small saute pan add 2 tablespoons whole butter, dash of cayenne, 3 tablespoons sugar, 1/2 teaspoon salt, and the 1/2 cup of pecans.
2. 2
   Cook this slowly over a very low flame, taking care to stir carefully and occasionally.
3. 3
   The sugar will burn easily if the flame is too hot.
4. 4
   On a stable cutting board, julienne the red pepper and then peel and section the 2 oranges.
5. 5
   Squeeze the remaining orange pulp over a large bowl and to this add the 1 tablespoon of olive oil.
6. 6
   Toss the salad greens in this and then place on a salad plate.
7. 7
   Arrange the oranges and red bell pepper slices on the top and garnish with the caramelized pecan halves.
8. 8
   Allow the pecans to cool before eating.