8cupsromaine lettuceor sturdy greens of your choice
2red applesunpeeled, diced (store in lemon water to avoid browning)
6ozold Cheddar cheesegrated
1 ½cupsdatesfinely chopped
4largeshallotsfinely minced
Instructions
Dressing
Mix all dressing ingredients and shake well.
Candied Pecans
Mix the sugar and balsamic vinegar in a non-stick skillet. Melt the sugar and vinegar over medium heat then add pecans to coat. Cook over medium heat, stirring frequently until the sugar mix is reduced and syrupy enough to coat the nuts - about 8 minutes but this will vary depending on your heat level and size of pan. Be careful not to burn this mixture.
When nuts are thickly coated pour them out in a single layer on a piece of parchment paper to let them cool and harden. Break the nuts apart when they are cool.
Salad
Mix all salad ingredients in a large bowl. Toss with dressing and incorporate nuts just before serving.
Notes
Variations: You can use Hazelnut oil instead of walnut oil. You can substitute walnuts for the pecans if you prefer.