2 teaspoons butter1 cup pecan halves 2 tablespoons golden brown sugar 1 tablespoon Worcestershire sauce 1/8 teaspoon (scant) cayenne pepper 2 tablespoons seasoned rice vinegar 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/4 cup olive oil 2 medium unpeeled Pink Lady apples, quartered, cored, thinly sliced crosswise 2 tablespoons fresh lemon juice 5 cups thinly sliced Napa cabbage 3/4 cup dried tart cherries (optional)
Melt butter in nonstick medium skillet over medium-high heat. Add pecans and stir 1 minute. Add brown sugar, Worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. Transfer nuts to foil sheet and cool.
Whisk both vinegars and mustard in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Spiced pecans and dressing can be made one day ahead. Store pecans airtight at room temperature. Cover and chill dressing; bring to room temperature and re-whisk before using.
Toss apples with lemon juice in large bowl. Add cabbage and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.
adapted from epicurious.com