ROMAINE SALAD W/ BLUE CHEESE, MAPLE-GLAZED PECANS AND MAPLE-MUSTARD VINAIGRETTE

ROMAINE SALAD W/ BLUE CHEESE, MAPLE-GLAZED PECANS AND MAPLE-MUSTARD VINAIGRETTE image

Yield 6 people

Number Of Ingredients 11

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1 C pecan halves (4 ounces)
5 Tbls maple syrup
1 clove garlic, finely chopped
1 Tbsp finely chopped shallots
1/4 tsp salt
1/4 tsp freshly ground pepper
2 tsp dijon mustard
2 Tbsp red wine vinegar
6 Tbsp vegetable oil
10 C romaine lettuce, torn into bite-sized pieces
3 ounces blue cheese, crumbled

Steps:

Preheat oven to 375* Lightly oil 2 baking sheets. Stir together pecans and 3 Tbsp. maple syrup in a small bowl to coat nuts w/ syrup. Spread pecans in single layer on one of the prepared baking sheets. Bake about 5 minutes, stirring once, until syrup is bubbling vigorously. Immediately spread glazed pecans in single layer on the other prepared baking sheet. Cool. Nuts will become crisp as the cool. In small bowl, whisk together garlic, shallots, salt, pepper, remaining 2 Tbps maple syrup, mustard and vinegar. Continue whisking while adding oil ina thin stream. Toss romaine in large bowl with enough dressing to coat it evenly. Sprinkle salad with blue cheese, then the glazed pecans and serve