Romain Salad

“The dressing on this salad is incredible! I guarantee you will find yourself craving this one! And if blue cheese isn’t your thing, a little feta never hurt anybody”.

-Bobbie Jo

For the pecans:
oil for the pan
1 cup SWP Pecan Halves
3 tablespoons real maple

For the vinaigrette:
1 garlic clove, minced
1 tablespoon shallots, finely
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons real maple
2 teaspoons Dijon mustard
2 tablespoons red wine
6 tablespoons extra virgin
olive oil

For the salad:
3 heads romaine lettuce, chopped
3 oz. blue cheese, crumbled
1. Preheat oven to 375°F. Lightly oil 2 baking sheets. In a small bowl, combine
the pecans and maple syrup and toss gently to combine. Spread pecans in
single layer on one of the sheet pans. Roast for about 5 minutes, stirring
once, until syrup is bubbling. Once removed from oven, immediately scrape
the pecans onto the other prepared sheet pan, spreading them out to cool.
(Do yourself a favor and go ahead and thoroughly rinse or wash the pan used
to cook.)

2. Prepare the vinaigrette. In a small bowl, whisk together the garlic, shallots,
salt, pepper, maple syrup, mustard, and vinegar. Whisking constantly, slowly
add the extra virgin olive oil in a steady stream. Set aside.

3. Wash and dry lettuce. 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. Sprinkle with the cheese and the
pecans and enjoy!

**This salad is amazing by itself, but you can also add some fresh fruit like
strawberries, blueberries, or apple slices if you would like