ROMAINE HEARTS WITH SPICY PECANS AND BLUE CHEESE DRESSING

ROMAINE HEARTS WITH SPICY PECANS AND BLUE CHEESE DRESSING image

Number Of Ingredients 9

1 ¼ cups sour cream
½ cup buttermilk
1 ounce Danish blue cheese
1 teaspoon Worcestershire sauce
Dash of hot pepper sauce
Dash of black pepper
3 heads Romaine hearts
3 ounces Roquefort cheese, crumbled, or, Brie with blue cheese, crumbled
Spicy Pecans (recipe follows

Steps:

To make the dressing, whisk together sour cream, buttermilk, Danish blue cheese, Worcestershire, hot pepper sauce and black pepper. Refrigerate until ready to use. To prepare salads, rinse the romaine hearts and remove any damaged leaves. Cut each head in half horizontally. (Cut through the stem, leaving the core intact.) Place each half on a small dinner plate, cut side up. Ladle dressing over each one and garnish with crumbled cheese and Spicy Pecans. Makes 6 servings. Spicy Pecans: Preheat oven to 350 F. Spray a baking sheet with nonstick cooking spray; set aside. Whisk together 1 egg white, 1/4 cup sugar, 1 tablespoon cayenne and 1/2 teaspoon salt in a bowl. Add 2 cups pecan halves, and toss until completely coated. Transfer to prepared baking sheet and toast in the oven, watching carefully, for 8 to 9 minutes or until lightly browned. Remove and cool.