Ingredients:
1 heart of romaine lettuce
red onion
1/8 cup crumbles blue cheese
2 oz. spicy pepper pecans (chopped)
4 teaspoons raspberry vinaigrette (per serving)

1. Toss romaine lettuce with raspberry vinaigrette and divide evenly on salad plates.

2. Slice red onion paper−thin and layer to taste on top of the greens.

3. Sprinkle with blue cheese crumbles and spicy pepper ecans to taste.

Spicy Pepper Pecans:
2 oz. or 1/2 cup of chopped pecans
3 teaspoons dark brown sugar
1/2 teaspoon cayenne pepper

Directions:
1. Rinse pecan pieces to dampen.
2. Combine brown sugar and cayenne pepper in a small bowl. Mix in damp pecan pieces and toss
untilthoroughly coated.
3. Spread evenly on cookie sheet then place in preheated 400F oven and cook 5 to 10 minutes or until brown sugaris thoroughly melted on pecans. Remove and let cool