From: Director of operations, Julie Bergerson, Rosti Tuscan Kitchen, California locations. Yield: 12 servings. Sugar-Glazed Pecans: 1½ cups large pecan halves ½ cup sugar Balsamic Vinaigrette: ½ cup dry red wine ¼ cup Dijon mustard 2 tsp. kosher salt 1½ tsp. freshly ground black pepper 1 cup balsamic vinegar 2 cups extra virgin olive oil Salad: 6 large green tart apples, peeled, cored, julienned 3 gallons young arugula leaves, ...

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