A rich balsamic vinaigrette dresses tender baby greens, which are garnished with crumbled Stilton cheese and toasted pecans — making an elegant and delicious salad that's easy enough for any weeknight.
If you like, Roquefort would substitute nicely for the Stilton, as would walnuts for the pecans.
And although this recipe calls for cherry tomatoes, chunks of apple or pears work nicely, too, especially if tomatoes are in short supply.
To make the vinaigrette: Place the oil, balsamic, shallots, mustard, salt and pepper in a glass jar and seal the lid tightly. Shake vigorously to combine and set aside at room temperature. Leftover vinaigrette can be stored in the refrigerator for 2 months. Let it return to room temperature and shake it vigorously before using.
To assemble the salad: Place the baby greens in a large salad bowl and add about 1/4 cup of the vinaigrette. Toss to coat the leaves, then taste and add more vinaigrette as desired. Divide the greens among 4 plates. Sprinkle each salad with some of the pecans and cheese. Garnish with the tomatoes and serve immediately.