GP's dressing a try.)
2 hearts of romaine cut in half lengthwise
1/2 to 3/4 cup sliced cherry tomatoes
1/2 cup roughly chopped pecans
2 Tbsp organic cane sugar
Blue cheese dressing of preference
Fresh ground pepper to taste
Heat sugar in a small nonstick pan over medium heat. Just as it melts and turns golden, remove from heat, stir in the pecans until coated then pour out onto parchment or wax paper. Let cool. Arrange romaine halves on 4 salad plates. Top with tomatoes and pecans, then drizzle with dressing. Season with fresh ground pepper.