Salad with Caramelized Apples & Onions

2 tablespoons butter
2 tablespoons olive oil
1 lb. Vidalia onions thinly sliced
Salt and pepper
2 teaspoons brown sugar
3 apples, peeled, cored and thinly sliced
½ cup dried cranberries
½ cup caramelized (or toasted) pecans
½ cup crumbled bleu or gorgonzola cheese
1 large pkg. mixed salad greens, washed and rinsed
Buttermilk dressing

Sauté onions in butter and olive oil for 10 minutes over medium heat, until onions begin to brown. Add dash of salt and pepper, brown sugar, and apples. Continue to sauté until apples begin to soften (about 10 minutes). Remove from heat to cool slightly. Top mixed greens with caramelized apples and onions, cranberries, pecans and cheese. Toss lightly. Serve with buttermilk dressing.

CARAMELIZED PECANS:

2 tbsp. butter
2 tbsp. sugar
1 tsp. salt
¼ tsp. cayenne pepper
1 cup chopped pecans

Sauté all ingredients in small saucepan until sugar caramelizes (about 5 minutes). Toss coated pecans into a paper bag, shaking frequently until pecans are cooled. Makes 1 cup. (Leftover pecans can be frozen for future use.)