Apple and Fennel Salad and Candied Pecans - The Local Palate

Ingredients

• 1 egg white
• 2 tablespoons sugar
• 1½ teaspoons Morton kosher salt, divided
• ½ teaspoon Aleppo pepper
• 1 cup pecan halves
• 3 tablespoons orange juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• ¼ cup extra-virgin olive oil
• 2 large apples, preferably Pink Lady or other sweet-tart variety
• 1 large fennel bulb with its fronds
• 4 scallions
• 2 tablespoons whole pink peppercorns