(recipe slightly adapted from For the Love of Salad, by Jeanelle Mitchell)
Combine mustard, vinegar, oil and maple syrup in small jar. Add salt & pepper and shake! Place the chopped up cabbage, apples and pecans in a large bowl and toss with the vinaigrette.
Preheat oven to 325 F. Combine the maple syrup, brown sugar, pecans and sprinkle with sea salt. Toss to coat well. Toast for 10-15 minutes. Let cool completely on a baking sheet. Break apart if necessary.
-If you want to make this in advance, add the pecans at the very end or they won’t be crunchy!
-You can either chop up the pecans or leave them whole like I did. It might be easier to eat if you chop them up. Just saying.