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1
In a large skillet, melt the butter over medium-high heat.
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2
Add the pecans, and cook, stirring, until lightly toasted and fragrant, 3 minutes.
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3
Add the sugar and Essence, and cook, stirring, until the sugar is melted, 30 seconds.
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4
Add the apples and cook until the sugar is caramelized and the apples are tender, about 3 minutes.
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5
Remove from the heat and transfer to a baking sheet lined with waxed paper or aluminum foil, and separate with a fork.
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6
In a bowl, whisk together the vinegar, shallots, and bourbon.
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7
Add the oil, whisking, until smooth.
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8
Add the sour cream, salt, and pepper, and whisk until smooth.
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9
Adjust seasoning, to taste.
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10
In a large bowl, place the whole lettuce leaves, watercress, ham, and cheese.
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11
Add about 1/2 cup of dressing and toss to coat.
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12
Divide among plates and top with the candied apples and pecans.
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13
Drizzle with dressing and top with freshly ground black pepper to taste.
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14
Sprinkle with chives and serve.
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15
2 1/2 tablespoons paprika
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16
2 tablespoons salt
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17
2 tablespoons garlic powder
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18
1 tablespoon black pepper
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19
1 tablespoon onion powder
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20
1 tablespoon cayenne pepper
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21
1 tablespoon dried oregano
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22
1 tablespoon dried thyme
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23
Combine all ingredients thoroughly.
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24
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993
