Ingredients:
Vinaigrette:
1 garlic clove, finely chopped
1 tablespoon finely chopped shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons maple syrup
2 teaspoons Dijon-style mustard
2 tablespoons red wine vinegar
6 tablespoons vegetable oil, such as corn or canolaSalad:
10 cups romaine lettuce, torn into bite-size pieces (2 small heads)
3 ounces blue cheese, crumbled
Pecans:
1 cup pecan halves and 3 tbs maple syrup
For The Vinaigrette: In a small bowl, whisk together the garlic, shallots, salt, pepper, maple syrup, mustard and vinegar. Whisking constantly, slowly add the oil in a steady stream. Set aside.
For The Pecans: preheat oven to 375 degrees. Lightly oil 2 baking sheets.
In a small bowl, combine pecans and maple syrup and toss gently to combine. Spread the pecans in a single layer on 1 of the prepared baking sheets. Roast in the preheated oven, stirring once, until the syrup is bubbling vigorously, about 5 minutes. Immediately scrape the glazed pecans onto the other prepared baking sheet, spreading them in a single layer. Set aside to cool.
For The Salad: Place romaine in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide individual plates, sprinkle with the cheese and the reserved pecans and serve immediately.
