• Make the Balsamic Vinaigrette.  See the section above: How To Make Balsamic Vinaigrette Dressing (For the nutrition analysis, I’ve calculated 1 tablespoon dressing per serving. I recommend making the entire dressing recipe and saving leftovers in a sealed container in the refrigerator; bring to room temperature prior to serving.)

Sweet and Spicy Pecans (or purchase at your neighborhood grocery store).

• Preheat the oven to 250° F. Separate the egg yolk from the egg white.  Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and ¼ teaspoon salt and toss together until nuts are coated.  Spread the nut mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, this will take about 40 minutes.
• With hot pads, remove the nuts from the oven.  Using a wooden spoon or a spatula stir the nuts.  We want to make sure all sides will get nice and crispy.  Reduce the temperature to 200° F. Return the nuts to the oven and bake until crisp,about 30 more minutes. Using a wooden spoon or spatula loosen the nuts from the baking sheet; cool completely on the sheet. You can store the nuts in a sealed container at room temperature for 2 weeks or in the freezer for up to a month. A reminder to bring the nuts to room temperature before serving.

Assemble the salad

• Wash the blueberries. Thinly slice red onion or green onions.
• Place the greens on plates, then top with blueberries, onion, avocado, gorgonzola cheese crumbles, and pecans. Drizzle with the dressing and serve.