Waldorf Cobb Salad

I know this looks like a lot of ingredients, but it is a terrific salad with anything grilled.  You don't have to make the Cider Sorghum Vinaigrette.  Use your favorite dressing.  The pecans are delicious on there own.  Nosh away.  Serves 8

Photo Hector Sanchez

Ingredients

• 
  2 large Gala apples
• 3 tablespoons fresh lime juice
• 2 medium avocados $$
• 3 cups shredded romaine lettuce $
• 3 cups shredded iceberg lettuce
• 1 cup loosely packed watercress leaves
• 1 pt. grape tomatoes, halved $$
• 1 cup (4 oz.) shredded white Cheddar cheese $
• 4 ounces Gorgonzola cheese, crumbled
• 6 thick bacon slices, cooked and crumbled 
• 
  

• 1 1/2 cups apple juice $

  • 1 1/2 cups pecan halves
  • 3 tablespoons sugar $
  • 1 teaspoon apple pie spice
  • 1/8 teaspoon table salt
  • 1/8 teaspoon ground red pepper (optional)
  • 
    1 cup apple cider
  • 1 (3-inch) cinnamon stick
  • 1/2 cup apple cider vinegar
  • 1/3 cup sorghum syrup $
  • 1 shallot, minced
  • 2 tablespoons bourbon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon table salt
  • 1 teaspoon freshly ground black pepper $
  • 1 cup canola oil

  Preparation

  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. 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.

  For pecans:

  1. Preheat oven to 350°. Pour apple juice over pecan halves in a small bowl. Let stand 15 minutes; drain. Stir together sugar, apple pie spice, table salt, and, if desired, ground red pepper in a medium bowl; add pecans, tossing to coat. Spread in a single layer in a lightly greased, aluminum foil-lined 15- x 10-inch pan. Bake 15 minutes or until lightly toasted, stirring once. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
  2. For the Vinaigrette:
  3. 1. Cook first 2 ingredients in 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).
  4. 2. Transfer 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.