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1. Make the spiced pecans: In a medium skillet set over medium heat, melt the
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Unsalted butter
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Stir in the
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Pecans halves
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Granulated Sugar
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Aleppo pepper
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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.
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2. Make the vinaigrette: Use a paper towel to wipe out the skillet and then place back over medium heat. Add the
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Extra-virgin olive oil
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Sliced shallot
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Cook, stirring often, until the shallot is lightly brown, 3 to 5 minutes, then stir in the
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Honey
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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
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Apple cider vinegar
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Bee pollen (if using)
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Puree until smooth, then slowly add the
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Grapeseed oil
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Kosher salt
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Freshly ground black pepper
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Blend until emulsified, thick and creamy.
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3. Make the salad: In a large bowl, toss together the
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Torn romaine leaves
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Apple slices
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Spiced pecans
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Shaved Pecorino cheese
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Add the dressing and toss to coat. Serve immediately.
