4.8/5
(8 Votes)
Ingredients
- Spiced Pecans:
- 2 2 2 large Gala apples
- 3 3 3 tablespoons fresh lime juice
- 2 2 2 medium avocados
- 3 3 3 cups shredded romaine lettuce $
- 3 3 3 cups shredded iceberg lettuce $
- 1 1 1 cup loosely packed watercress leaves
- 1 1 1 pt. grape tomatoes, halved $$
- 1 1 1 cup (4 oz.) shredded white Cheddar cheese $
- 4 4 4 ounces Gorgonzola cheese, crumbled
- 6 6 6 thick bacon slices, cooked and crumbled
- 1 1/2 1 1/2 1/2 cups apple juice
- 1 1/2 1 1/2 1/2 cups pecan halves
- 3 3 3 tablespoons sugar $
- 1 1 1 teaspoon apple pie spice
- 1/8 1/8 1/8 teaspoon table salt
- 1/8 1/8 1/8 teaspoon ground red pepper (optional)
- Cider-Sorghum Vinaigrette:
- 1 1 1 cup apple cider
- 1 1 1 (3-inch) cinnamon stick
- 1/2 1/2 1/2 cup apple cider vinegar
- 1/3 1/3 1/3 cup sorghum syrup
- 1 1 1 shallot, minced
- 2 2 2 tablespoons bourbon
- 1 1 1 tablespoon Dijon mustard
- 1 1 1 teaspoon table salt
- 1 1 1 teaspoon freshly ground black pepper
- 1 1 1 cup canola oil
- 1. 2 3-qt. 10 to 1/4 20 a 3-qt. saucepan over medium heat, stirring occasionally, 10 minutes or until cider is reduced to 1/4 cup. Remove from heat, and cool completely (about 20 minutes).
- 2 2. to 6 cider mixture to a bowl, discarding cinnamon stick. Whisk in vinegar and next 6 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth )
Preparation
Step 1
1. Cut apples into 1/8-inch matchsticks; toss with 2 Tbsp. lime juice. Peel and quarter avocados; toss with 1 Tbsp. lime juice.
2. Toss together romaine lettuce and next 2 ingredients; arrange on a large serving platter. Arrange tomatoes, next 4 ingredients, apples, and avocado over salad greens. Serve with Cider-Sorghum Vinaigrette.