1. Begin by toasting the pecans. Preheat your oven to 350°F (175°C) and spread the pecans in a single layer on a baking sheet. Toast them for about 5-7 minutes, or until they’re fragrant and slightly darkened. Be sure to watch them closely to prevent burning.
2. While the pecans are toasting, prepare your dressing. In a small bowl, whisk together the olive oil, apple cider vinegar, and honey until well combined. Season with salt and pepper to taste.
3. In a large salad bowl, combine the mixed greens, sliced apples, red onion, and dried cranberries.
4. Once the pecans are ready, allow them to cool slightly before adding them to the salad along with the crumbled blue cheese.
5. Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
6. Serve immediately to enjoy the crisp freshness of the apples and the creamy richness of the blue cheese at its best.

Remember, as my Nonna Rosa would say, a salad is only as good as its ingredients, so take the time to choose the freshest produce available. And as my mother taught me, don’t be afraid to adjust the recipe to suit your taste—after all, cooking is an expression of love and creativity.