So you're having a dinner party but all of your time needs to be spent on perfecting your entree? Happens all of the time. Don't let your starters suffer, Missy. This salad is pretty, tasty and much more fancy pants than a Mesclun or Ceasar. We have served this at Christmas Eve the past 2 years, and everyone loves it. People even go back for seconds...seriously... seconds on salad? Who does that? It's that good, people.
1 bag (5 ounce) baby greens
1/2 large head iceberg lettuce, cut into bite-size pieces
1 large romaince heart, cut into bite-size pieces
3/4 cup pecans, toasted in a 325 degree oven, coarsely chopped
3/4 cup dried cranberries
1 cup crumbled blue cheese (about 4 ounces)
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
2 T. balsamic vinegar
Place greens in a large bowl. Add pecans, cranberries and blue cheese. Drizzle olive oil over salad and sprinkle generously with salt and pepper; toss to coat. Taste for seasonings and adjust if necessary. Add balsamic vinegar and toss to coat again. Serve
To make ahead of time: Go ahead and toast those pecans early. The lettuces can be prepared and refrigerated, covered, for 3-4 hours.