SALAD-8 strips bacon (cut into small pieces)-1 cup raw pecans (whole or pieces)-1/4 cup brown sugar-2 tbsp salted butter-1 large ripe avocado (or two small)-4 small beets (cooked and sliced)-2/3 cup crumbled feta-6 cups mixed greens-parsley (optional)-freshly cracked black pepper (optional)
Heat a cast iron skillet over medium heat and use kitchen shears to cut bacon into small pieces directly into the pan. Cook until bacon is crisp. Remove bacon and place on a paper towel lined plate.
Heat a non-stick skillet over medium heat for about 3 minutes. Add the butter, brown sugar and raw pecans. Stir almost constantly until sugar is dissolved and nuts begin to smell toasty. About 5 minutes or less.