At the Highlands Bar & Grill, Frank Stitt occasionally serves this salad with roasted beets, sometimes including curly endive, bibb lettuce and watercress with the arugula. So feel free to add those if you want. I would. And if you can’t find Fourme d’Ambert, use blue cheese from the Auvergne, Roquefort, or Stilton. Or choose a great American blue, such as Humboldt Fog or Maytag.
Wash and dry the arugula and other greens if using them, and place in a towel in the refrigerator until ready to make the salad.
Put a heavy skillet over medium heat until the pan is hot, about 2 minutes. Add the red onion.
To make the vinaigrette, put the shallot in a small mixing bowl. Add the sherry vinegar, red wine vinegar, and
Meanwhile, put the toasted pecans in a small bowl. Add a splash of olive oil and season lightly with salt and pepper.
To assemble the salad, put the arugula, red onion, toasted pecans, and blue cheese in a large bowl. Toss together just until mixed. Add the vinaigrette and toss again.
Divide the salad among 4 plates and offer with a glass of white wine.
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