The only reason I call this the romance salad is because it has a lot of red components to it and its Valentine's Day soon, and because I am in love with it!! I served this at my fancy pants dinner and it was a hit. This recipe is my own creation, however, I stole the pear and beet idea from a salad I had at a UVU dinner party. I tell ya' the culinary arts department at UVU is incredible! They do awesome work.
pickled beets (buy the best quality you can preferably in a jar, not a can)
hearts of palm (which are not pictured in the photo, it was a delicious after thought)
candied pecans or marcona almonds (which are the white, more round almonds you don't buy them candied you candy them yourself by putting them in a frying pan with a little butter and sugar)
For the dressing:
1/3 c red wine vinegar
1/4 c sugar
2/3 c vegetable oil
1 t salt
For the dressing, I sauteed the shallot quickly in a little oil. Just to remove the raw taste (optional). Add the shallot, vinegar, salt, and sugar to the blender, and blend till smooth. Slowly add the oil.
To prepare the salad
Chiffonade the romaine (my new fancy word for fine shred)
Drain and rinse the beets then fine dice (I used my nicer dicer)
Drain and fine dice the hearts of palm
Slice the pears like you were to slice a tomato for tomato slices
Toss the romaine in the vinaigrette. Put two slices of pear on the salad plate, top with the lettuce. Top with the lettuce with the remaining ingredients.