For candied pecans, beat egg white and water until frothy. In separate bowl, combine sugar, salt and cinnamon. Add pecans to egg whites, stirring to coat nuts evenly. Remove nuts and toss in sugar mixture until coated. Spread on greased baking sheet. Bake at 250 degrees for about 1 hour, stirring every 15 minutes. Cool.
In large bowl, place torn romaine, feta cheese, red onion and cracked pepper. Sprinkle with blueberries and 1 cup candied pecans. For dressing, combine olive oil, red wine vinegar, balsamic vinegar, garlic, mustard, salt and pepper in jar with screw-top lid. Shake until blended. Add blueberries. Chill until served. Dressing makes 1 1/2 cups. Pour vinaigrette to taste on salad. Makes about 6 servings.