Preparation / Directions:
In a bowl, combine 3/4 teaspoon of the cumin and 1/8 teaspoon of the cayenne pepper. Pour the oil into a small saucepan and place over medium heat until warm. Add the pecans and stir until the nuts are light brown, about 5 minutes. Sprinkle with the sugar and cook, stirring constantly, until the sugar melts and begins to brown, about 3 minutes. Add the hot nut mixture to the bowl holding the spices and stir to coat. Let cool completely. Chop the nuts coarsely. Set aside.
In a small bowl, stir together the yogurt, mayonnaise, honey and vinegar, and the remaining cumin and cayenne.
Core and slice apples. In a large bowl, combine the apples, celery and dried cranberries. Add the yogurt dressing and toss to coat.
Line individual plates with lettuce and mound the apple salad, sprinkle with the nuts.