Preheat oven to 350°. Toss pecans in butter. Stir together brown sugar and red pepper in a bowl; add pecans, tossing to coat. Spread pecans in a single layer in a lightly greased aluminum foil-lined shallow pan. Bake 10 to 12 minutes or until lightly browned, toasted, and fragrant. Remove from oven, and toss pecans with crumbled bacon. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

Combine Bibb lettuce, next 3 ingredients, and pecan mixture in a large bowl. Top with crumbled cheese. Serve with Bourbon Vinaigrette and Country Ham Corn Cakes.

Bourbon Vinaigrette

1/3 cup apple cider vinegar

1 tablespoon light brown sugar

3 tablespoons bourbon

2 teaspoons Dijon mustard

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

2/3 cup canola oil

Whisk together vinegar, brown sugar, bourbon, Dijon mustard, salt, and pepper in a medium bowl. Add canola oil in a slow, steady stream, whisking constantly until smooth. Makes 1 1/4 cups.

Country Ham Corn Cakes

1 (6-oz.) package buttermilk cornbread mix

2/3 cup water

3/4 cup fresh corn kernels

1/3 cup finely chopped country ham

Stir together cornbread mix and water in a small bowl until smooth. Stir in corn kernels and ham. Pour about 1/4 cup batter for each corn cake onto a hot, lightly greased griddle or large nonstick skillet. Cook cakes over medium heat 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side. Makes 8 servings.