Apple, Ham, Pecan, Parmesan Salad

Ingredients
Salad Dressing
1/2 c. 2% Greek yogurt
1 T. honey mustard
1 T. lemon juice
1 T. molasses
1 T. dry, spicy, smooth red wine
1/2 T. soy sauce
1 t. sunflower oil
1/8 t. smoked paprika
1/16 t. chipotle powder
1 clove garlic
2 T. minced sweet onion
1 drop fish sauce
1/8 t. thyme
1/4 t. salt
1/4 t. fresh ground black pepper
1 oz. good parmesan cheese

Salad
1 T. butter
1/2 t. sesame oil
1 c. chopped toasted pecans
1/4 c. brown sugar
2 c. uncured ham, sliced in bite size pieces
3 small sweet tart apples, Cripps Pink, Pink Lady, or Honeycrisp, thinly sliced bite-size pieces
1 t. Saigon cinnamon
4.5 c. mixed baby salad greens
1/2 c. sweet onion, finely diced
1 stalk celery, finely diced
2 oz. good parmesan cheese, grated

Directions
Combine dressing ingredients and purée with an immersion blender.  Combine the first seven ingredients (through cinnamon) in a large frying pan heated on medium and sauté until caramelized.  Arrange salad greens, celery, and sweet onion on plates.  Top with ham mixture, cheese, and dressing.