Place olive oil, white wine vinegar, Dijon mustard, bleu cheese, honey, salt and pepper in a blender. Puree until well blended. Place in covered jar and refrigerate until ready to use.
For Steak (see steak cooking chart)
Mix marinade ingredients in shallow dish or gallon size plastic bag. Add steak and turn occasionally to coat steak for 30 minutes. Make sure the meat is at room temperature before cooking it.
Place steak on hot grill to sear the outside. This will seal in the juices. Then cook over medium heat until brown and slightly charred, 4 to 5 minutes. Turn steaks over and continue to grill 5 to 7 minutes for medium (140 degrees F internal temperature). Cook more or less time for well done or rare.
For Sugared Pecans
Place pecans, brown sugar and cayenne pepper in medium hot frying pan on stove.Stir constantly about 3-4 minutes, or until sugar begins to melt.
Remove pan from heat and pour pecans onto parchment paper or greased foil to cool. Once cool, break apart or chop and set aside.
For Salad
Toss Romaine lettuce pieces with vinaigrette. To assemble choose a method below:
Method 1: On a large platter or in a large shallow bowl, arrange salad in ingredient groups as pictured.
Method 2: Place dressed Romaine in large bowl and add toppings.
Method 3: Individually plate dressed Romaine and add toppings to each.
Notes
If you use approximately 3 Tablespoons dressing per person, you will have some dressing left over.
Dressing will keep fresh in refrigerator about 2 weeks.