Prepare the dressing by combining French Dijon mustard, seasoned rice vinegar, vegetable oil, Worcestershire sauce, freshly ground black pepper, and cayenne to taste. Adjust to achieve desired sharpness and acidity.
In a large bowl, toss together hearts of romaine, extra-sharp aged cheddar, sliced apple, tarragon leaves, and dill sprigs.
Top the salad with toasted pecan halves seasoned with salt and white sugar.
Serve the salad and dressing separately or toss together just before serving. Enjoy!
