Divide greens evenly onto 4 salad plates; top with cabbage and cheese. Arrange tomato wedges and avocado over greens.
Pour oil to depth of 1/2 inch in a skillet and heat to 350 degrees. Fry tortilla strips in hot oil until crisp, about 1 minute. Drain on paper towels.
Drizzle salads with Pecan Vinaigrette and top with tortilla strips.
For dressing, process first 5 ingredients and if desired, sherry, in a blender until smooth. Turn blender on high and add olive oil gradually in a slow, steady stream until thickened. Stir in the pecans.