For the vinaigrette (MAKES ABOUT 1 CUP FOR 10 SERVINGS):
¼cupvinegarsherry, red wine, balsamic, etc.
¼teaspoonground black pepper
¾cupextra virgin olive oil
Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.
To make the dressing:
In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
Top salad with pecans, red onion, fruit, and blue cheese.
Store any leftover dressing in an airtight container in the refrigerator for up to 7 days.