Spicy Pecan and Blue Cheese Salad

• 1 cup olive oil
• 6 tablespoons raspberry vinegar
• 2 shallots, minced
• 12 teaspoon salt
• 14 teaspoon white pepper
• 4 heads bibb lettuce, torn
• 8 ounces blue cheese, crumbled
• 4 green onions, thinly sliced
• 13 cup sugar
• 14 cup butter or 14 cup margarine
• 14 cup orange juice
• 1 14 teaspoons salt
• 1 14 teaspoons ground cinnamon
• 14-12 teaspoon ground red pepper
• 14 teaspoon ground mace
• 1 lb pecan halves (about 4 cups)

1. Whisk together first 5 ingredients.
2. Place lettuce in a large bowl.
3. Sprinkle with cheese, green onions, and Spicy Pecans.
4. Drizzle with vinaigrette and toss gently to coat.
5. For Spicy Pecans: Stir together sugar, butter, orange juice, salt, cinnamon, red pepper and ground mace in a heavy skillet over medium heat, stirring until butter melts and sugar dissolves.
6. Remove from heat and add nuts; toss to coat.
7. Place pecan mixture in a single layer in an aluminum foil-lined 15 x 10-inch jelyroll pan.
8. Bake at 250 degrees F for 1 hour, stirring every 15 minutes.
9. Cool in pan on wire rack, separating pecans with a fork.
10. Store in an airtight container up to 1 week or freeze up to 1 month.

olive oil, raspberry vinegar, shallots, salt, white pepper, bibb lettuce, blue cheese, green onions, sugar, butter, orange juice, salt, ground cinnamon, ground red pepper, ground mace, pecan

Taken from www.food.com/recipe/spicy-pecan-and-blue-cheese-salad-49006 (may not work)