Romaine and Gorgonzola Salad with Roasted Garlic Dressing and Spiced Pecans

• 6 tablespoons olive oil
• 10 large garlic cloves, unpeeled
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 2 tablespoons apple cider
• 1 tablespoon Dijon mustard
• 8 cups bite-size pieces romaine lettuce (1 large head)
• 1 cup crumbled Gorgonzola cheese
• Spiced Pecans

1. Preheat oven to 350F.
2. Toss oil with garlic in small baking dish.
3. Cover dish tightly with foil.
4. Bake until garlic is golden and tender, about 45 minutes.
5. Cool.
6. Squeeze garlic from skins.
7. Reserve oil.
8. Transfer roasted garlic to processor.
9. Add honey, vinegar, cider and mustard and blend well.
10. With processor running, slowly add reserved garlic oil.
11. Season dressing to taste with salt and pepper.
12. Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat.
13. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.

olive oil, garlic, honey, apple cider vinegar, apple cider, mustard, bitesize pieces romaine lettuce, gorgonzola cheese, pecans

Taken from www.epicurious.com/recipes/food/views/romaine-and-gorgonzola-salad-with-roasted-garlic-dressing-and-spiced-pecans-104067 (may not work)