Make the blue cheese vinaigrette by combining all the ingredients except vinegar and lemon juice in a small pan over medium heat. When the mixture begins to bubble, turn off the heat. When the mixture is cool, combine it with rice vinegar and lemon juice in a blender. Blend on high speed for 1 minute, cover and chill.

Make the cinnamon pecans by combining the sugar, water, butter, cinnamon, and salt in a metal sauté pan (not non-stick) over medium heat. When mixture begins to bubble, add the pecans. Stir constantly until the liquid evaporates and the sugar begins to crystallize on the nuts. Don't allow the nuts to smoke or burn. When the sugar is crystallized on the nuts, pour them out onto a plate to cool.

To make the crunchy angel hair pasta, bring several cups of water to a boil in a large saucepan. Break the pasta into quarters (in half and half again) and boil for two minutes, then strain and rinse with cold water. Bring 1 cup of oil to 325 degrees F. Fry the pasta in several batches in the oil for 1 minute or until light brown. Drain on paper towels. When the fried pasta is cool, break it into smaller, bite-size pieces.

Assemble salad by combining the lettuce, green onion, red cabbage, shredded carrot, pecans and pasta in a large bowl. Toss with ¾ cup of the dressing and serve in two bowls with 2 tablespoons crumbled bleu cheese on top of each serving.