The dressing to this salad has a lot of personality.
6 tbsp olive oil, divided
1/4 cup chopped shallots
1/2 cup plus 2 tbsp bourbon, divided
3 tbsp parsley, chopped
2 tsp basil, chopped
2 tsp thyme leaves, chopped
3 tbsp cider vinegar
1/2 tsp sugar, plus more if needed
1/2 cup chopped pecans, toasted
salt and pepper
6 cups Bibb lettuce, torn into bite sized pieces
1/2 red onion, sliced thin
Add 1 tbsp olive oil to saucepan and heat until hot. Add shallots and cook until soft. Remove from heat and add 1/2 cup bourbon. Reduce about 5-7 minutes on medium. Add 1 tbsp parsley and remaining herbs and cook another minute. Set aside to cool to room temperature.
Whisk in remaining bourbon, vinegar and sugar to dressing. Drizzle olive oil in while whisking. stir in pecans. Taste and adjust seasoning.
Place Bibb lettuce and onion in large salad bowl and season with salt and pepper. Drizzle half your dressing around edges of bowl and toss with salad. Add more dressing as needed to coat.
Divide salad among 4 plates and garnish with remaining parsley.