Heat a small dry skillet over medium heat. Add pecan halves and toast, stirring frequently, until fragrant and slightly darker, 3–4 minutes. Remove from heat and set aside to cool.

Prepare vegetables and fruit

Rinse and spin or pat dry the mixed greens. Halve the cherry tomatoes. If using red onion, slice very thinly and separate into rings. Measure out dried cherries and crumble the bleu cheese if needed.

Assemble salad

Place the mixed greens in a large shallow bowl or divide among 4 plates. Scatter halved tomatoes, dried cherries, toasted pecans and red onion over the greens. Sprinkle the bleu cheese crumbles evenly on top. Hold dressing until ready to serve.

Honey Cider Dijon Dressing

In a small bowl or jar combine apple cider vinegar, Dijon mustard, honey and lemon juice (if using). Whisk or shake to combine until honey is mostly incorporated.

Slowly whisk in the extra-virgin olive oil a little at a time (or add, close jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Season with salt and freshly ground black pepper. Taste and adjust: add more honey for sweetness, more mustard for tang, or a pinch more salt if needed.

Dress the salad just before serving: drizzle about 2 tablespoons of dressing per serving (roughly 1/4 cup total for the whole salad), then toss gently to coat. Serve any remaining dressing on the side.