This recipe got great reviews at epicurious.com, and everyone who made it said they'd make it again. I would have to agree, my guests raved about it. It is very simple and only takes a moment to assemble.

I made a few variations from the original recipe. First of all I doubled it, and as such it was enough to serve about 18 people. I also skipped the tomatoes, and didn't bother toasting the pecans. Finally, the original recipe called for Roquefort but I used Gorgonzola instead as I already had some of that in my fridge. I'm sure this recipe will work equally well with any blue cheese of your choice.

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Mixed Green Salad with Gorgonzola Vinaigrette

Ingredients

1 lb. mixed greens

1 bunch green onions, sliced

1/2 cup dried cranberries

1 cup pecans, chopped

3/4 cup extra virgin olive oil

4 1/2 tbsp. raspberry vinegar

1 cup crumbled Gorgonzola cheese

Instructions

Combine the mixed greens, the onions, the cranberries and the pecans in a large bowl. In a small bowl, whisk the olive oil and the vinegar together until blended. Add the cheese and mix well. Pour over the salad and toss until the leaves are well coated. Serve.

Adapted from a recipe for Mixed Green Salad with Roquefort Vinaigrette at epicurious.com.