Ingredients

• 0.25 cups Dijon mustard
• 0.25 cups seasoned rice vinegar
• 0.25 cups vegetable oil
• 0.25 teaspoons Worcestershire sauce
• 1 pinch cayenne pepper , or to taste
• freshly ground black pepper

Instructions

1. 1 Whisk mustard, vinegar, oil, Worcestershire sauce, cayenne, and pepper together in a bowl until thoroughly blended, about 1 minute. Transfer to an easy-to-pour container.
2. 2 Toast the pecans: Place pecans into a skillet over medium heat and drizzle in 2 teaspoons oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 to 2 minutes. Sprinkle with sugar and salt. Cook and stir for 1 minute, then transfer to a plate to cool.
3. 3 Make the salad: Add romaine, apple slices, dill, and tarragon to a large bowl; add a handful of pecans, reserving some for garnish. Grate Cheddar on top, reserving some for garnish. Drizzle in some vinaigrette; toss. Taste; add more salt or vinaigrette, if desired. You may not need all of the vinaigrette.
4. 4 Garnish with a few toasted pecans and some grated Cheddar cheese.

Nutrition per serving