Preheat the oven to 350 degrees F. Toast the pecans in a shallow pan until they begin to get fragrant, about 5 to 7 minutes. Let cool completely.
Combine the lettuce, mesclun, and onion in a salad bowl. Just before serving, pour on the dressing and toss well. Check to see if you need to add more dressing; you don't want to make the greens too wet. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion.
Place all the ingredients in a jar with a tight-fitting lid and shake vigorously.
Yield: 3/4 cup
Recipe courtesy of Jeanne Lemlin, Vegetarian Classics, HarperCollins, 2001