I really only used this recipe as a base, but since I liked what I ended up with, I'm rating it anyway. Instead of bleu cheese, pecans, and red onion, I used avocado, red pepper, and shallot (which I minced and mixed in with the dressing). I didn't cook the dressing, and I only made half--and I ended up using about 3/4 of that, which was still a bit too much. It was a touch too vinegary, but that may have changed if I'd cooked and reduced it. All in all, an enjoyable salad.
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I really only used this recipe as a base, but since I liked what I ended up with, I'm rating...