4 large Florida peaches
2 heads romaine lettuce
½ cup pecans, chopped
4 tablespoons olive oil
1 lemon, juiced
2 tablespoons flavored vinegar
1 teaspoon unsalted butter
1 tablespoon Florida sugar
1 pinch cayenne pepper
Sea salt and fresh ground pepper, to taste
Preheat grill or a grill pan over medium-high heat and spray with nonstick cooking spray. Cut peaches into six slices each; discard pits. Cook peach slices until grill marks appear. Remove from grill and let cool at room temperature. In a small bowl, whisk together olive oil, lemon juice, vinegar and salt and pepper to taste. Set aside. Heat a medium-sized pan over medium-high heat. Add butter, pecans, sugar and cayenne pepper. Cook while stirring constantly until sugar dissolves and turns golden brown. Remove pecans from heat and cool to room temperature. Slice both heads of romaine into six sections. Place lettuce and peaches on plate and top with dressing and candied pecans. Serve immediately.
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