Toast the pecans by placing them in a 350 degree oven for eight minutes. Mix the vinaigrette dressing by combining the sherry vinegar, shallot and salt and whisk in the olive oil and set aside. Using only the tender, light green inner leaves of the escarole and discard the small sprigs, long stems and bruised leaves of watercress. Wash the greens and pat dry or use a spinner. Separate the endive leaves and cut the larger ones in half lengthwise. Cut the apple into quarters, remove the core and thinly slice. Place the greens, apple, pecans and cheese in a bowl and toss with the vinaigrette. Sprinkle with freshly ground pepper and serve.

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