Instructions: 1. Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.

2. In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.

3. In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.

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