Artisan Greens Recipe

Line a small baking sheet or plate with parchment paper. This step keeps the hot sugared pecans from sticking.

In a small nonstick skillet over medium heat, add granulated sugar and butter. Stir until sugar begins to dissolve and butter melts, about 1–2 minutes.

Add pecan halves and toss quickly to coat evenly. Continue cooking, stirring constantly, 2–3 minutes, until sugar melts and glossy sugar coats the pecans. Be careful not to burn.

Remove from heat, add a pinch of sea salt, and transfer pecans to the prepared parchment in a single layer to cool. Once cooled, break any pieces apart and reserve about 3 oz for the salad.

Place the thinly sliced shallot in a small heatproof jar or bowl.

Combine apple cider vinegar, water, sugar, and a pinch of salt in a microwave-safe cup or small saucepan. Warm briefly until sugar dissolves (about 15–20 seconds in microwave or 1 minute on stove).

Pour the warm brine over the shallots, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 15 minutes before using (can be made up to 24 hours ahead). Drain lightly before adding to the salad; reserve about 1 tablespoon for this recipe.

In a small bowl or jar, whisk together apple cider vinegar, honey, Dijon mustard, salt, and pepper until sugar/honey begins to dissolve.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or secure jar lid and shake) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more honey for sweetness or vinegar for brightness as desired. Yield is enough for 4 servings; use approximately 2 tablespoons per salad.

Place 6 cups mixed baby greens in a large bowl or divide between 4 plates (approximate servings indicated below).

Add sliced strawberries evenly over the greens.

Scatter crumbled goat cheese across the salads in small clusters so every bite has cheese.

Crumble or scatter the cooled candied pecans over the salad to provide crunch and sweet-salty contrast.

Distribute the pickled shallots sparingly across each plate (about 1 teaspoon per serving) to add bright acidity.

Drizzle the local honey vinaigrette over the salads (about 2 tablespoons per serving) just before serving and toss gently to coat. Alternatively, serve dressing on the side.

Finish with a light grind of fresh black pepper if desired and serve immediately so candied pecans stay crisp.