Romaine Salad with Caesar Vinaigrette

This is for the brave and adventurous. Not because it is hard or complicated, but because it has ANCHOVIES in it. To most people anchovies are a scary ingredient that conjures up images of smelly, worm looking fish-type things that they try to pretend is not in their Caesar salad.You either love them or hate them, and the only people I know who love them also eat sardines and are in retirement homes or beyond. I was one of those haters. I still am in a way- I will in no way ever eat an anchovy if it at all looks like an anchovy-BUT, what I have learned is that anchovies, when cooked in oil, melt and take on this salty, nutty taste that as hard to admit as it is, is just good. So, I understand your hesitancy in trying this recipe-BUT, if I haven't convinced you yet, I will tell you something else that should get you unrolling those anchovy fillets in no time!This recipe is my version of a recipe from Martha- we all know Martha-right? The first lady of everything house and food, infallible, and to quote the song, if G-d was one of us, she would be Martha-(did I just transgress the first commandment?) Im actually surprised it took me 10 posts till I mentioned her. Anyway, her recipes are amazing and that is the only reason I looked twice at this recipe to begin with.
So, here goes:

For the Salad:
Lots of crispy Romaine hearts
Avocado ( I found that the fat of the avocado helps mellow the dressing)
Toasted pine nuts

The salad is very simple to highlight the dressing.

For the Dressing:
1/3 cup olive oil
1 small shallot chopped
2 cloves garlic chopped
1/4 red wine vinegar
2 anchovy fillets, finely chopped
2 tsp honey
pepper

Heal the oil and cook the garlic and shallot and anchovies for about 2 minutes, or until the anchovies have melted a little. Stir in the vinegar and remove from heat. Cool the dressing and serve over the salad.
Here is my artistic rendering: