Waldorf Cobb Salad

Arrange lettuce on a large serving platter. Sprinkle apples, cheddar, Gorgonzola, bacon and pecans over greens. Serve with Cider-Sorghum Vinaigrette.

Spiced Pecans

Preheat oven to 350 degrees. Stir together sugar, apple pie spice, 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.


Cider-Sorghum Vinaigrette

Cook cider and cinnamon stick in a small 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).

Transfer cider mixture to a bowl, discarding cinnamon stick. Whisk in vinegar, sorghum, shallot, bourbon, mustard, salt and pepper. Add oil in a slow, steady stream, whisking constantly until smooth.