Mango, Avocado and Pecan Salad

1 Tbsp. unsalted butter

1 cup pecans

1 ½ Tbsp. sugar

¼ tsp. cayenne pepper

3 Tbsp. olive oil

1 Tbsp. white wine vinegar

¼ tsp. Dijon mustard

¼ tsp. salt

8 oz. mixed baby greens

1 avocado, peeled and cut, bite size cubes

1 mango, peeled and cut, bite size cubes

In medium skillet, melt the butter.  Add the pecans and cook over medium-low heat, stirring frequently, until nuts turn a deeper brown.  Sprinkle with ½ Tbsp. sugar and cayenne pepper and stir until sugar dissolves.  Turn nuts onto parchment paper to cool.  In medium bowl whisk together the olive oil, vinegar, mustard, salt and remaining sugar.  In a large serving bowl, combine the greens, avocado, mango, and pecans.  Toss with the dressing and season to taste with salt.