Ingredients

2 tablespoons unsalted butter
3/4 cup pecan pieces
1/4 cup packed light brown sugar
1/2 teaspoon Essence, recipe follows
1 cup diced unpeeled Granny Smith apples, tossed with lemon juice to prevent discoloration
2 tablespoons balsamic vinegar
1 tablespoon chopped shallots
1 teaspoon Kentucky bourbon
1/2 cup olive oil
2 tablespoons sour cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 head Kentucky bibb lettuce, separated into leaves, washed and spun dry
1 bunch watercress, stems removed, washed and spun dry

1 cup julienned baked Kentucky country-cured ham
6 ounces Kentucky Port Salut cheese, cubed
Chopped chives, garnish

Instructions

In a large skillet, melt the butter over medium-high
heat. Add the pecans, and cook, stirring, until lightly toasted and fragrant, 3 minutes. Add the sugar and
Essence, and cook, stirring, until the sugar is melted, 30 seconds. Add the apples and cook until the sugar is
caramelized and the apples are tender, about 3 minutes. Remove from the heat and transfer to a baking sheet
lined with waxed paper or aluminum foil, and separate with a fork.

In a bowl, whisk together the vinegar, shallots, and bourbon. Add the oil, whisking, until smooth. Add the
sour cream, salt, and pepper, and whisk until smooth. Adjust seasoning, to taste.

In a large bowl, place the whole lettuce leaves, watercress, ham, and cheese. Add about 1/2 cup of dressing
and toss to coat. Divide among plates and top with the candied apples and pecans. Drizzle with dressing and
top with freshly ground black pepper to taste. Sprinkle with chives and serve. Emeril's ESSENCE
Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper

1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow,
1993