Step 1

Preheat oven to 190C (375F).

Step 2

Slice each pecan half into at least two lengthwise pieces.

Step 3

Mix the cinnamon and Dark Brown Sugar.

Step 4

Toss the pecans with the melted butter, then with the cinnamon and sugar mixture, tossing well to make sure that the pecans are coated evenly.

Step 5

Put the coated pecans on a Parchment Paper in a Shallow Baking Pan and bake for 5 to 8 minutes, until sugar is caramelized.

Step 6

Remove the baking sheet from the oven and slide the pecans off of the parchment to cool, and set aside.

Step 7

In a small bowl, Whisk Apple Cider Vinegar, Balsamic Vinegar, Dijon Mustard, sour cream and Honey.

Step 8

Then add the Extra Virgin Olive Oil slowly and Whisk vigorously until smooth.

Step 9

Combine the chopped basil and Blue Cheese crumbles.

Step 10

If desired, season with salt and black pepper (or Paprika). Whisk until very well blended.

Step 11

Chop all of the lettuce and cabbage into smallish bite-sized pieces; and rinse them with cool water. Use a Salad Spinner to dry them.

Step 12

Slice the green onion and shred the carrots with a Food Processor.

Step 13

Place the chopped lettuce, cabbage and shredded carrots into a Large Mixing Bowl (large enough to allow you to toss the salad in).

Step 14

**Add the vinaigrette and toss the salad thoroughly to coat with the dressing.

Step 15

Sprinkle with the chopped green onion, ***Fried Noodles, crumbled blue cheese.

Step 16

Break the cooled caramelized pecan slices apart and sprinkle them over the salad and serve right away.