For the vinaigrette:
1 Tbsp cider vinegar
1 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 tsp agave nectar
Pinch each of kosher salt and fresh black pepper
2 Tbsp extra virgin olive oil
For the salad:
1/2 green cabbage, cut into large chunks
1 apple, diced (I like Macintosh)
3 Tbsp pecan halves
Preheat the oven to 400°F.
On a rimmed baking sheet, spread the cabbage chunks. Sprinkle with 1-2 teaspoons of extra virgin olive oil, and a pinch each of salt and black pepper. Toss the cabbage gently, and spread into a single layer. Roast in the oven for 15 minutes, until the cabbage is softened and beginning to brown at the edges. Remove the pan from the oven.
When cool enough to handle, transfer the cabbage to a cutting board and cut into dice. Add to a mixing bowl, along with the diced apple.
Add all of the vinaigrette ingredients into a jar with a tight-fitting lid. Shake vigorously, to emulsify the dressing. Pour as much as you need over the cabbage and apple, and toss. Allow the vegetables to sit in the dressing while you finish the pecans.
Heat a small nonstick dry frying pan over medium heat. Toast the pecans for 2-3 minutes, until they are just fragrant but not browned. Add the nuts to the cabbage, and toss.
Serve warm, at room temperature, or cold. If you like mix-ins, add some dried cranberries or goat cheese, or both.