Romaine And Gorgonzola Salad
|Kosher salt||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Pecans||2⁄3 Cup (10.67 tbs)|
|Lemon juice||2 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Romaine heads||3 , torn in bite size pieces|
|Gorgonzola cheese||6 Ounce|
Melt the butter in a heavy skillet over medium heat.
Add the sugar, salt, black pepper, cayenne pepper and water; cook until mixture bubbles.
Add the pecans and cook for about 5 minutes or until pecans begin to caramelize and are well coated, stirring constantly.
Spread the pecans on a baking sheet to cool completely.
Whisk together the lemon juice, vinegar, and salt and pepper to taste in a bowl.
Add the olive oil gradually, whisking until blended.
Add the romaine and pecans to the olive oil mixture and toss to combine.
Crumble the Gorgonzola cheese over the top.