Hearts of Romaine Salad with Apple, Red Onion, and Cider Vinaigrette

• 1 1/4 cups vegetable oil
• 1/3 cup apple cider vinegar
• 3 tablespoons frozen apple juice concentrate, thawed
• 2 tablespoons minced red onion
• 1 3/4 teaspoons salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 cup thinly sliced red onion
• 2 Gala apples, peeled, cored, cut into 1/4-inch dice (about 1 pound)
• 5 hearts of romaine lettuce, halved lengthwise
• 3/4 cup pecans, toasted, coarsely chopped

1. Whisk first 8 ingredients in small bowl for dressing.
2. (Can be made 1 day ahead.
3. Refrigerate.
4. Rewhisk before using.)
5. Place sliced onion in medium bowl.
6. Cover with cold water; let stand 30 minutes.
7. Drain well.
8. Place 1/3 cup dressing in another medium bowl.
9. Add apples; toss to coat.
10. Trim off tips of romaine halves, leaving 5-inch lengths.
11. Cut each romaine half lengthwise into 3 wedges.
12. Fan wedges on large platter.
13. Top with red onion slices.
14. Drizzle salad with dressing, then sprinkle with apples and pecans.

vegetable oil, apple cider vinegar, apple juice concentrate, red onion, salt, ground nutmeg, ground ginger, ground black pepper, red onion, apples, hearts of romaine lettuce, pecans

Taken from www.epicurious.com/recipes/food/views/hearts-of-romaine-salad-with-apple-red-onion-and-cider-vinaigrette-105784 (may not work)