The Brutus Salad - cooking recipe

Ingredients

Dressing:
1/4 cup real French Dijon mustard
1/4 cup seasoned rice vinegar
1/4 cup vegetable oil
1/4 teaspoon Worcestershire sauce
freshly ground black pepper
1 pinch cayenne pepper, or to taste
Toasted Pecans:
3/4 cup pecan halves
2 teaspoons vegetable oil
1 pinch salt, or to taste
1 teaspoon white sugar
Salad:
4 hearts of romaine, cut or torn into bite-size pieces
1 apple, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
2 ounces extra sharp aged Cheddar cheese

Preparation

Place Dijon mustard, vegetable oil, seasoned rice vinegar, Worcestershire sauce, pepper, and cayenne into a bowl. Whisk thoroughly until well blended, about a minute. Transfer to an easy-to-pour container.
Place pecans in a skillet over medium heat. Drizzle with vegetable oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 or 2 minutes. Sprinkle with kosher salt and sugar. Cook and stir another minute; remove from heat. Transfer to a plate to cool.
Place romaine pieces into a large bowl. Add apple slices, dill, tarragon, and a handful of pecans, reserving some for garnish. Grate Cheddar lightly onto salad, reserving some for garnish. Drizzle in some dressing and toss. Taste and add more salt or dressing if desired. You make not need all of the dressing.
Garnish with a few toasted pecans and some grated Cheddar cheese.