Romaine Salad With Candied Walnuts And Pecorino Recipe

Ingredients For Romaine Salad With Candied Walnuts And Pecorino Recipe

• Roasted garlic dressing
• 1 Head of garlic
• 175 gram Good olive oil, plus a splash for the garlic
• 1 Garlic clove, peeled
• 10 gram Dijon mustard
• 21 gram White wine vinegar
• 28 gram Sherry vinegar
• 2 Large Egg Yolks
• 5 Anchovy Fillets
• 0.5 Juice lemon, plus more if needed
• Kosher salt
• NaN Freshly ground black pepper
• Candied walnuts
• 180 gram Walnut Halves
• 2 Large egg whites
• 30 gram Dark brown sugar
• 75 gram Honey
• 5 gram Kosher salt
• 2 Romaine hearts, ends trimmed, leaves separated
• 60 gram Pecorino romano