Ingredients

1   small shallot, minced 2   tablespoons sherry vinegar 1   tablespoon red wine vinegar 2   teaspoons Dijon-style mustard 1/3   cup olive oil 1/4   teaspoon salt   Pinch freshly ground pepper 1   pound fresh baby spinach, stems removed, or 2 bags (8 oz. each) 1   large (5 oz.) Belgian endive, cut into thin strips 1   large apple or pear, cored, quartered, and sliced 1/2   cup (2 oz.) crumbled Stilton or blue cheese 1/2   cup toasted pecan halves

Description

1   Small Shallot, Minced 2   Tablespoons Sherry Vinegar 1   Tablespoon Red Wine Vinegar 2   Teaspoons Dijon-style Mustard 1/3   Cup Olive Oil 1/

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