Melt muscovado sugar in a large pan over low heat until it forms a golden-brown caramel.
Stir in chopped onion, sultanas, and sherry vinegar.
Add tomatoes and grapes and cook for 12–15 minutes until thickened, then season.
Transfer the chutney to a jar and set aside.
Whisk egg yolk, mustard, honey, and cider vinegar, then slowly drizzle in oil to create mayonnaise.
Stir in shallots, garlic, and herbs, then season and set aside.
Line a plate with greaseproof paper.
Boil 100ml water and caster sugar for 4-5 minutes to create a syrup.
Cook pecans in syrup for 2-3 minutes, then transfer to the lined plate to harden.
Heat oil in a deep fryer to 180°C.
Deep fry sugared pecans in batches for 1-2 minutes until golden, then drain on kitchen paper.
Toss lettuce leaves with two tablespoons of dressing and the pecans.
Coat cheese chunks in flour, then beaten egg, then breadcrumbs.
Fry coated cheese for 30–60 seconds until golden and melted, then drain.
Serve cheese nuggets with the chutney and salad.