4 T sugar (divided in 1/2)
10 oz. bag romaine or your choice of lettuce
1/3 c olive oil
1 t Dijon mustard
1/4 t salt
1/4 t pepper
In a small skillet place 2 T sugar and pecans. Heat on medium until sugar caramelizes, stirring occasionally to prevent burning.
Meanwhile, place bagged lettuce, oranges and cranberries in large salad bowl.
To make vinaigrette whisk together: olive oil, vinegar, 2T sugar, Dijon mustard, salt and pepper. Add to salad just before serving.
Toss and serve.
Recipe author: unknown