Preheat oven to 400 degrees F (200 degrees C).
Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes,
or until lightly browned and fragrant.
In a small bowl, stir together the vinegar, mustard, sugar, salt,
and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
In a salad bowl, toss together the greens, cranberries, pecans, onions,
and cheese. Drizzle with vinaigrette, and toss gently to coat.
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