Spread or spray the oil on a frying pan. Heat gently, then add the pecans and toss quickly until they are toasted. Remove them from the flame as soon as they begin to darken—it takes just a few seconds for them to burn. Allow to cool.

While the pecans cool, whisk all the dressing ingredients in a small bowl.

Divide the salad greens into two bowls. Add the sliced apples, cheddar, and ½ the pecans to each. Drizzle dressing over the salad. Toss lightly.