Pear and Blue Cheese Salad with Toasted Pecans

¾ c pecan halves
6 cups mixed salad greens (such as red leaf, green leaf, Bibb)
1-2 ripe pears, thinly sliced
1-(4-ounce) package blue cheese, crumbled
Raspberry Vinaigrette

Place pecans on an ungreased jellyroll pan. Bake at 350° for 8-10 minutes.
Combine salad greens, sliced pears, pour Raspberry Vinaigrette over
salad just before serving; toss gently. Sprinkle with pecans and cheese.
Serve.

Raspberry Vinaigrette:
1/2 cup light olive oil
1/4 cup raspberry vinegar
1-2 tablespoons honey
1/4 teaspoon pepper
1/8 teaspoon salt

Combine all of the ingredients in a jar; cover tightly, and shake, chill until ready to serve.