Spinach and Blue Cheese Salad with Sliced Apples and Spiced Caramelized Pecans

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1 apple, chilled

1 small lemon, juiced

8 ounces spinach, washed, thoroughly dried, and stemmed

1 small head (about 3 ounces) radicchio, cut into chiffonade

5 ounces blue cheese, crumbled

Kosher salt and freshly ground white pepper

1/2 cup Spago House Dressing, recipe follows

1 1/2 cups Spiced Caramelized Pecans, recipe follows

Spago House Salad Dressing:

2 large shallots, minced (1 heaping tablespoon)

1 tablespoon Dijon mustard

2 tablespoons zinfandel vinegar

2 tablespoons sherry wine vinegar

1/2 cup olive oil

1/2 cup vegetable oil

Salt

Freshly ground white pepper

Spiced Caramelized Pecans:

3 cups peanut oil

2 cups pecan halves

1 teaspoon kosher salt

1/2 teaspoon cayenne pepper

1 cup sifted confectioners' sugar