Hearts of Romaine with Balsamic Glaze with Gorgonzola and Spicy Pecans

Think of this as a "deconstructed salad."  I think having all the salad ingredients separated made a visually stunning presentation.  Diners can simply slice the romaine, the balsamic glaze will then be incorporated into the greens and then the cheese and pecans can be eaten with the "salad."

Use the best Gorgonzola you can afford.  The cheese is a delicious offset to the balsamic glaze and the pecans add a nice crunch for extra texture.

If you're planning a special meal, this is a very elegant salad.

Hearts of romaine for each diner, washed and allowed to completely dry

Crumbled blue cheese

Balsamic glaze can be found in the vinegar section at many supermarkets. If unavailable, boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes.

Spiced pecans are simple to prepare. Here's Alton Brown's method:

1 t kosher salt

1/2  t. ground cumin

1/2 t. cayenne pepper

1/2 t. ground cinnamon

1/2 t. dried ground orange peel

1 pound pecan halves 

4 T. unsalted butter

1/4 cup packed light brown sugar

2 T.  packed dark brown sugar

2 T. water

Line a half sheet pan with parchment paper and set aside.

Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.

Place the nuts in a 10-inch cast iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.

Transfer the nuts to the prepared sheetpan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored up to 3 weeks.