SPICY GLAZED PECANS:

2 tsp. butter
1 tbsp. sugar
1/2 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
1 tsp. water
2/3 c. pecans

Melt the butter in a heavy bottomed skillet over medium heat. Add the sugar, black pepper, cayenne pepper and water. Cook until the mixture is bubbling. Add the pecans and stir constantly until the pecans are well coated and the sugar has begun to caramelize, about 5 minutes. Spread the pecans on a baking sheet to cool completely.

WALNUT VINAIGRETTE & SALAD:

2 tbsp. lemon juice
1 tbsp. red wine vinegar
1/2 tsp. freshly cracked black pepper
1/4 c. walnut oil
1/4 c. light olive oil
2 heads Romaine lettuce
6 oz. Gorgonzola cheese
Spicy glazed pecans

1. Whisk together the lemon juice, vinegar and pepper. Slowly add the walnut and olive oils and whisk until blended.

2. Cut Romaine leaves from the base of the stem and discard the heavy outer leaves. Wash and dry the remaining leaves and keep refrigerated until ready to use. Crumble the Gorgonzola into small pieces.