Thoroughly wash little gem lettuce in a colander under running water and inspect the leaves to remove any dirt. Place on paper towels to dry before chopping.
To slice the nectarine, cut it in half from stem to tip along its natural groove and remove the pit. Take one half of the nectarine and cut slices from top to bottom, then cut each slice in half for perfect bite sized chunks.
For the candied pecans, heat a small skillet over medium heat. Add whole pecans in one layer on the pan, tossing every minute or so until nicely toasted on both sides (about 4 minutes). Then add butter to the pan and swirl melted butter to coat each pecan. Finally add the brown sugar and pinch of salt, stirring with a rubber spatula until sugar is melted and syrupy (about 2 minutes). Transfer candied pecans to foil or parchment paper to cool.
To a large salad bowl add the chopped little gem lettuce, sliced nectarine, red onion, cucumber and dried cherries.
In a small jar with a lid, add the dressing ingredients and shake to combine. Adjust seasonings to taste
When ready to serve toss the salad with the dressing and candied pecans. Enjoy!
