Well, not for me, of course, because I don't like blue cheese, but everyone else raved about it and not a speck was left.
Baby Greens, Romaine, and Iceberg Lettuce with Blue Cheese, Toasted Pecans, and Dried Cranberries
1 bag (5 oz.) baby greens
1/2 large head iceberg lettuce, cut into bite-size pieces
1 large romaine heart, cut into bite-size pieces
3/4 cup coarsely chopped toasted pecans
3/4 cup dried cranberries
1 cup (about 4 oz.) crumbled blue cheese
1/2 cup extra-virgin olive oil
2 Tbsp balsamic vinegar
Place greens in a large bowl. Add pecans, dried cranberries, and blue cheese. Drizzle olive oil over salad and sprinkle genersouly with salt and freshly ground black pepper; toss to coat. Taste for seasonings and adjust if necessary. Add balsamic vinegar and toss to coat again. Serve.