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

Directions

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