Gradually whisk extra virgin olive oil into balsamic vinegar & cherry preserves to emulsify. Add salt & pepper until preferred taste.
Toss mixed baby greens, pears, dried cherries, pecans, onion, & vinaigrette in a salad bowl. Top salad with gorgonzola in individual salad bowls in order that cheese does not turn pink from the cherry preserves.
*Note - You can soak chopped red onions in a small amount of water prior to adding to salad to dilute the potency a little.