Warm Rice Pecan Vinaigrette Salad

(Created by Finding Inspiration in Food)

2 tablespoon shallots, finely chopped

3 tablespoons olive oil

½ cup chopped toasted pecans

3 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

¼ cup rice

¼ teaspoon salt

¼ teaspoon pepper

2 (10 ounce) packages Italian Romaine Blend lettuce

Sauté shallots in hot olive oil over medium heat for 3 minutes. Stir in pecans, apple cider, Dijon, honey, rice, salt and pepper. Reduce heat to low; cook, stirring constantly, until warm. Serve over Italian Romaine salad.