At the Highlands Bar & Grill,
Preheat the oven to 300°F. Toast the pecans for 5 to 7 minutes, until ligtly browned and fragrant.
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. Cook for about 8 minutes, stirring constantly, until the slices are charred and softened. Let cool to room temperature.
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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