My Favorite Salad

Romaine Lettuce
Red Onion
Kosher Salt 
Fresh Cracked Black Pepper
Extra Virgin Olive Oil
Red Wine or Apple Cider Vinegar
Crumbled Feta or Goat Cheese
Pitted Calamata Or Greek Olives

Wash and dry Romaine Lettuce. Tear or slice into bite size 
pieces and place in a large bowl.

Add Kosher Salt and freshly ground Black Pepper, to taste.

Thinly slice Red Onion (as much as you like and as thin as
you can get it), and sprinkle it over the lettuce.

Add about 2 tbsp. Olive Oil, 2 to 3 tbsp. Vinegar, a generous
portion of crumbled Feta or Goat Cheese and as many olives as
you like.

Toss well and garnish with Toasted Pecans or Walnuts.

Toasted Pecans:

1 cup Pecan Halves or pieces
2 tbsp. Butter
Kosher Salt
Cayenne Pepper
Garlic Powder (optional)

Melt butter in a skillet.  Add the pecans and coat with butter.
Saute for about 5 to 6 min. over medium heat.  
Watch them carefully as they burn easily.
Right before you're ready to take them out of the skillet - 
sprinkle with salt and Cayenne pepper.  
They will become more crisp as they cool off.