Instructions In a skillet over medium heat, toast the pecans until golden and fragrant (1-3 minutes), stirring occasionally. Let cool.In a bowl, whisk together all of the ingredients for the dressing. Season with salt and pepper to taste.In a large bowl toss the kale and shallot with ⅓ of the dressing. Transfer to a serving bowl. Arrange the pears, dried cranberries, pecans and blue cheese crumbles on top. Drizzle more dressing as needed.