Vinaigrette
1/3 cup white wine vinegar, red wine vinegar, or plain white vinegar
1/3 cup avocado, oil, olive oil, canola oil, or vegetable oil
2 tablespoons yellow mustard
1/4 cup granulated sugar
3/4 teaspoon salt
3/4 teaspoon poppy seeds
Candied nuts:
1/4 cup packed light brown sugar
1/4 teaspoon coarse kosher salt
Pinch of cayenne pepper (optional) — I leave out
1 tablespoon water
1 cup coarsely, chopped pecans
Salad:
2 heads Romain lettuce, chopped (about 8 cups)
1/2 cup feta, blue, or Parmesan cheese
6 to 8 slices bacon, cooked and crumbled
1/2-1 cup dried cranberries, or cherries
For the dressing, whisk together or blend in a mixer all the ingredients until well combined. Refrigerate until ready to serve.
For the nuts, in a 10 inch nonstick skillet, combine the brown sugar, salt, cayenne (if using), and water. Bring to a simmer over medium heat, and simmer for two minutes. Add the nuts and stir until glossy and evenly coated with the syrup. About 15 to 30 seconds. Scrape the nuts out of the pan and spread onto a piece of parchment paper and cool completely.
For the salad, in a serving bowl, toss the lettuce, cheese, bacon, cranberries or cherries, and candied nuts together. Pour half the dressing over the top and toss to combine. Add more dressing to taste if desired. Serve immediately.
1/3 cup white wine vinegar, red wine vinegar, or plain white vinegar
1/3 cup avocado, oil, olive oil, canola oil, or vegetable oil
2 tablespoons yellow mustard
1/4 cup granulated sugar
3/4 teaspoon salt
3/4 teaspoon poppy seeds
Candied nuts:
1/4 cup packed light brown sugar
1/4 teaspoon coarse kosher salt
Pinch of cayenne pepper (optional) — I leave out
1 tablespoon water
1 cup coarsely, chopped pecans
Salad:
2 heads Romain lettuce, chopped (about 8 cups)
1/2 cup feta, blue, or Parmesan cheese
6 to 8 slices bacon, cooked and crumbled
1/2-1 cup dried cranberries, or cherries
For the dressing, whisk together or blend in a mixer all the ingredients until well combined. Refrigerate until ready to serve.
For the nuts, in a 10 inch nonstick skillet, combine the brown sugar, salt, cayenne (if using), and water. Bring to a simmer over medium heat, and simmer for two minutes. Add the nuts and stir until glossy and evenly coated with the syrup. About 15 to 30 seconds. Scrape the nuts out of the pan and spread onto a piece of parchment paper and cool completely.
For the salad, in a serving bowl, toss the lettuce, cheese, bacon, cranberries or cherries, and candied nuts together. Pour half the dressing over the top and toss to combine. Add more dressing to taste if desired. Serve immediately.
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