Step 1In a blender, combine the shallot, garlic, vinegars, honey, mustard and lemon juice. Pulse until blended. With the blender running, slowly drizzle in the oil to emulsify and form the dressing. This makes about 1 ¼ cups dressing, which will keep, covered and refrigerated, up to 1 week.
Step 1In a large bowl, top the greens with the apple, onion, cucumber, pecans and cheese. Toss with the dressing right before serving or serve with the dressing on the side.