Ingredients

• 1 1/4 cups vegetable oil
• 1/3 cup apple cider vinegar
• 3 tablespoons frozen apple juice concentrate, thawed
• 2 tablespoons minced red onion
• 1 3/4 teaspoons salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 1 cup thinly sliced red onion
• 2 Gala apples, peeled, cored, cut into 1/4-inch dice (about 1 pound)
• 5 hearts of romaine lettuce, halved lengthwise
• 3/4 cup pecans, toasted, coarsely chopped

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Instructions

1. Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
2. Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
3. Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans.