Drunken Salad

• 2 heads Bibb lettuce
• 1 cup chopped walnuts
• 1/4 tsp liquid smoke
• 1 tbsp sugar
• 1/4 tsp cayenne
• 2 tbsp butter
• 1/2 cup golden raisins
• 1 tbsp Woodford Reserve
• 1/2 tsp each Bourbon Barrel Foods smoked sea salt and pepper (ground)
• 2 tbsp fig vinegar
• 6 tbsp grapeseed oil
• 1/2 shallot, minced (1 tbsp)
• Optional: crumbled goat cheese

1. Put raisins and bourbon in a ziploc bag and shake. Set aside to marinate.
2. CRemove lettuce from heads, clean and dry
3. Mix cayenne and sugar
4. Melt butter over medium low heat. Add liquid smoke.
5. Add walnuts to butter. Toss with spicy sugar to coat.
6. Cook, stirring occasionally, until toasted and warm, five or so minutes. Remove from heat and set aside until it's time to assemble to salad.
7. Whisk together fig vinegar, grapeseed oil and shallots. Season with salt and pepper.
8. When you're ready to eat the salad arrange lettuce in four bowls, top with walnuts and raisins (and cheese if you included), and toss with dressing.

bibb lettuce, walnuts, liquid smoke, sugar, cayenne, butter, golden raisins, salt, vinegar, grapeseed oil, shallot, goat cheese

Taken from www.epicurious.com/recipes/member/views/drunken-salad-50084083 (may not work)