Napa Cabbagewith Red Cabbage Salad

2 tsp butter
1 cup pecan halves
2 tbsp golden brown sugar
1 tbsp worcestershire sauce
1/8 tsp (scant) cayenne pepper
2 tbsp seasoned rice vinegar (also known as sushi vinegar)
1 tbsp apple cider vinegar
1 tsp dijon mustard
1/4 cup olive oil
2 medium unpeeled cameo or fuji apples, quartered, cored, thinly sliced crosswise
2 tbsp fresh lemon juice
3 cups thinly sliced red cabbage
2 cups thinly sliced Napa cabbage
3/4 cup dried tart cherries (about 5 oz)

Melt butter in nonstick medium skillet over medium-hihg heat. Add pecans and stir 1 minute. Add brown sugar, worcestershire sauce, and cayenne; stir until nuts are coated, about 1 minute. transfer nuts to foil sheet and cool. Whisk both veinegars and mustard in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Do ahead spiced pecans and dressing can be made 1 day ahead. Store pecans in airtight container at room temperature. Cover and chill dressing; bring to room temperature and rewhisk before using. Toss apples with lemon juice in large bowl. Add cabbages and dried cherries; mix. Add dressing and toss. Stir in pecans and season salad with salt and pepper.