Preparation

• Put the vinegar, syrup, mustard, 1 tsp. of the shallot, and 1/4 tsp. salt in a blender; blend until combined. With the motor running, slowly and gradually add 1-1/2 cups of the olive oil. Season to taste with more salt, if necessary.
• Position a rack in the center of the oven and heat the oven to 325°F.
• In a large bowl, toss the pecans with the remaining 2 tsp. olive oil, 1 tsp. shallot, the Creole seasoning, and rosemary. Spread in a single layer on a large rimmed baking sheet and bake, stirring once, until a shade darker and very fragrant, 10 to 12 minutes. Let cool completely. Using your fingers, break the pecans into pieces.
• Arrange the lettuce wedges cut side up on a large platter. Season with salt and pepper. Drizzle with 1/2 cup of the dressing, sprinkle with the blue cheese and pecans, and serve with the remaining dressing on the side.

Make Ahead Tips

The dressing can be refrigerated for up to one week; whisk to emulsify before using.

The spiced pecans can be stored in an airtight container at room temperature for up to 2 days.