• Melt and combine butter and brown sugar in a pan over medium high heat.
• Add pecans and stir to coat with sugar mixture.
• Remove pecans to wax paper and allow to set while preparing the rest of the salad.
• Use mandoline or knife to shave fennel into very thin slices.
• Cut watermelon into thin slices and finely dice. Blot with paper towel, if necessary to absorb excess juice.
• Layer salad greens, fennel, watermelon, feta cheese and pecans in a large bowl.
• Gently toss.
• Serve with Orange Honey Mustard Vinaigrette.

Instructions for Dressing

• Add all of the ingredients to a jar or bowl and stir vigorously to combine.