Boston Lettuce and Pecan Salad

INGREDIENTS: 1 head Boston lettuce 1/4 cup pecans 1/2 cup fresh blueberries 1/4 cup monterey jack cheese, grated 2 tablespoons canola oil 1 tablespoon balsamic vinegar salt and pepper -------------------------------------------------------------------------------- DIRECTIONS: Rinse and chop lettuce into bite-size pieces. Spin dry in a salad spinner or press gently between paper towels to remove excess moisture. Lightly chop pecans and toast until fragrant, 5 minutes. Mix warm pecans with blueberries and toss with cheese, lettuce, oil, vinegar, salt, and pepper. Serve.