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)


  Toss romaine lettuce with raspberry vinaigrette and divide evenly on

 salad plates. Slice red onion paper-thin and layer to taste on top of

 the greens. Sprinkle with blue cheese crumbles and spicy pepper

 pecans to taste.


  Spicy Pepper Pecans:

    2 oz. or 1/2 cup of chopped pecans

    3 teaspoons dark brown sugar

    1/2 teaspoon cayenne pepper


  Rinse pecan pieces to dampen. Combine brown sugar and cayenne

 pepper in a small bowl. Mix in damp pecan pieces and toss until

 thoroughly coated. Spread evenly on cookie sheet then place in

 preheated 400F oven and cook 5 to 10 minutes or until brown sugar

 is thoroughly melted on pecans. Remove and let cool.