Ingredients
Spiced pecans:
Unsalted butter, 1 tablespoon
Pecan halves, ½ cup
Granulated sugar, ½ teaspoon
Aleppo or cayenne pepper, ½ teaspoon
Vinaigrette:
Extra-virgin olive oil, ¾ teaspoon
Shallot, ½ small (peeled, halved crosswise and thinly sliced)
Honey, ¼ teaspoon
Apple cider vinegar, 2 tablespoons
Bee pollen, ½ teaspoon (optional)
Grapeseed oil, 2 tablespoons
Kosher salt
Freshly ground black pepper
Salad:
Romaine, ½ head (leaves separated and roughly torn)
Apple, ½ (preferably Honeycrisp; cored and thinly sliced)
Wedge of Pecorino cheese, 1 ounce (shaved with a vegetable peeler)
Preparation
- Make the spiced pecans: In a medium skillet set over medium heat, melt the Unsalted butter Stir in the Pecans halves Granulated Sugar Aleppo pepper
Cook, using the wooden spoon to stir occasionally, until the pecans are toasted and glazed, 4 to 5 minutes. Transfer the pecans to a large plate and set aside to cool.
- Make the vinaigrette: Use a paper towel to wipe out the skillet and then place back over medium heat. Add the Extra-virgin olive oil Sliced shallot Cook, stirring often, until the shallot is lightly brown, 3 to 5 minutes, then stir in the Honey Continue to cook the shallots until they are deep brown and caramelized, about 5 minutes (reduce the heat to medium-low if the shallot-honey mixture starts to burn). Use the rubber spatula to scrape the shallots into the blender. Add the Apple cider vinegar Bee pollen (if using)
Purée until smooth, then slowly add the Grapeseed oil Kosher salt Freshly ground black pepper
Blend until emulsified, thick and creamy.
- Make the salad: In a large bowl, toss together the Torn romaine leaves Apple slices Spiced pecans Shaved Pecorino cheese Add the dressing and toss to coat. Serve immediately.
