Warm apple and pecan salad with cheddar cheese

Preparation

1. Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes in a preheated oven at 180°C (350°F) or until fragrant. Allow to cool. Meanwhile, tear or cut lettuce into bite-size pieces.
2. To prepare vinaigrette: Whisk together oil, vinegar, honey, salt and pepper. Scrape cheese with a paring knife. Set lettuce and cheese aside.
3. Just before serving, core and slice 2 unpeeled apples into slices about 5 mm (1/4") thick. Heat the butter in a large non-stick frying pan. When butter is hot and foamy, add apple slices. Sauté 2 minutes, stirring often. Bring to medium-high heat. Sprinkle apples with sugar. Sauté apples for a further 2-3 minutes, turning often, until lightly browned.
4. Meanwhile, place the romaine in a large salad bowl and toss with the vinaigrette. Set aside 8 perfect pecans. Core an unpeeled raw apple and slice for garnish.
5. Add the warm apples and remaining pecans to the lettuce and toss. Garnish each portion with slices of raw apple, grated cheese and reserved pecans. Garnish each portion with raw apple slices, grated cheese and reserved pecans. Serve.