Romaine Salad With Bee Pollen Vinaigrette

• Spiced pecans:
• Unsalted butter, 1 tablespoon
• Pecan halves, 1/2 cup
• Granulated sugar, 1/2 teaspoon
• Aleppo or cayenne pepper, 1/2 teaspoon
• Vinaigrette:
• Extra-virgin olive oil, 3/4 teaspoon
• Shallot, 1/2 small (peeled, halved crosswise and thinly sliced)
• Honey, 1/4 teaspoon
• Apple cider vinegar, 2 tablespoons
• Bee pollen, 1/2 teaspoon (optional)
• Grapeseed oil, 2 tablespoons
• Kosher salt
• Freshly ground black pepper
• Salad:
• Romaine, 1/2 head (leaves separated and roughly torn)
• Apple, 1/2 (preferably Honeycrisp; cored and thinly sliced)
• Wedge of Pecorino cheese, 1 ounce (shaved with a vegetable peeler)

1. 1. Make the spiced pecans: In a medium skillet set over medium heat, melt the
2. Unsalted butter
3. Stir in the
4. Pecans halves
5. Granulated Sugar
6. Aleppo pepper
7. Cook, using the wooden spoon to stir occasionally, until the pecans are toasted and glazed, 4 to 5 minutes. Transfer the pecans to a large plate and set aside to cool.
8. 2. Make the vinaigrette: Use a paper towel to wipe out the skillet and then place back over medium heat. Add the
9. Extra-virgin olive oil
10. Sliced shallot
11. Cook, stirring often, until the shallot is lightly brown, 3 to 5 minutes, then stir in the
12. Honey
13. Continue to cook the shallots until they are deep brown and caramelized, about 5 minutes (reduce the heat to medium-low if the shallot-honey mixture starts to burn). Use the rubber spatula to scrape the shallots into the blender. Add the
14. Apple cider vinegar
15. Bee pollen (if using)
16. Puree until smooth, then slowly add the
17. Grapeseed oil
18. Kosher salt
19. Freshly ground black pepper
20. Blend until emulsified, thick and creamy.
21. 3. Make the salad: In a large bowl, toss together the
22. Torn romaine leaves
23. Apple slices
24. Spiced pecans
25. Shaved Pecorino cheese
26. Add the dressing and toss to coat. Serve immediately.

pecans, butter, halves, sugar, cayenne pepper, vinaigrette, extravirgin olive oil, shallot, honey, apple cider vinegar, bee pollen, oil, kosher salt, freshly ground black pepper, salad, apple, pecorino cheese

Taken from www.epicurious.com/recipes/member/views/romaine-salad-with-bee-pollen-vinaigrette-51258401 (may not work)