Ingredients Jump to Instructions ↓

  1. 2 tablespoons corn syrup

  2. 1 cup sugar

  3. 1/3 cup water

  4. 2 cups pecans

  5. 1 teaspoon vanilla extract

  6. 1 teaspoon ground cinnamon

  7. 1/8 cup balsamic vinegar

  8. 1/8 cup amber bock beer

  9. 1/2 teaspoon salt

  10. 1/8 teaspoon ground black pepper

  11. 1/4 teaspoon dried thyme leaves

  12. 3/4 cup canola oil

  13. 1 (3-pound) apple-wood smoked chicken (Smithfield or Nueske)

  14. 4 ounces Gouda cheese, placed into freezer for 4 ounces pepper jack cheese , placed into freezer for 2 hours

  15. 6 cups mixed baby greens, iceberg, and romaine, stems removed, torn into bite-sized pieces and dried in a salad spinner

Instructions Jump to Ingredients ↑

  1. Mix corn syrup, sugar, water, and salt in a heavy saucepan . Stir over low heat until sugar dissolves. Heat until a candy thermometer registers soft ball stage, about 238 degrees F. Remove from heat and stir in pecans, vanilla, and cinnamon . Turn out on waxed paper and pull pecans apart while cooling, being very careful to avoid getting burned! Refrigerate until chilled. Through the feed tube of a running blender add, 1 at a time, vinegar, beer, salt, pepper, and thyme, and leaving the blender running, add the oil in a slow thin stream. Set aside until needed. Pull chicken away from bones, and cut into thin strips. Set aside until needed. Use a vegetable peeler to peel several curls of cheese for garnish and then use a box grater to shred cheese. Toss chicken, greens, shredded cheese and pecans with enough dressing to coat. Garnish with curls of cheese.


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