1/2 small red onion, very thinly sliced

1/2 cup toasted pecans or walnuts

1/4 cup crumbled blue cheese

Toast pecans or walnuts in oven at 350 degrees F for 10–12 minutes.

In glass jar combine olive oil, vinegar, sugar, dressing, cinnamon, salt and pepper.
Shake and chill for at least an hour.

In large bowl combine lettuce, strawberries, pear onion, avocado, and pecans. Pour half of the vinaigrette on salad and toss to coat. Pass the remaining dressing. Top with blue cheese or serve it on the side.

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