Field Greens, Crumbled Blue Cheese and Spicy Pecans

Vinaigrette:
⅔ cup sugar
1 teaspoon dry mustard
1 teaspoon salt
⅔ cup distilled white vinegar
3 tablespoons apple cider vinegar
4½ teaspoons onion juice
2 tablespoons Worcestershire sauce
1 cup vegetable oil

Salad:
4 cups mixed field greens
2 green onions, chopped
4 ounces blue cheese, crumbled (1 cup)
1 Granny Smith apple, cored, seeded, chopped
¼ cup coarsely chopped Spicy Pecans

Combine sugar, dry mustard, salt and vinegars. Stir until sugar is dissolved. Whisk in onion juice and Worcestershire. Add oil slowly, whisking continuously until blended.

Toss greens, green onions, blue cheese, apple, and pecans in salad bowl. Add vinaigrette, tossing to coat.

Spicy Pecans:
2 large egg whites
1½ teaspoons salt
¾ cup sugar
2 teaspoons Worcestershire sauce
2 tablespoons Hungarian paprika
1½ teaspoons cayenne pepper
4½ cups pecan halves
6 tablespoons unsalted butter, melted and cooled