Saint Louis Salad Recipe

Prepare greens and vegetables

Wash and thoroughly dry the mixed salad greens (use a salad spinner or pat dry). Place the greens in a large salad bowl. Halve the heirloom cherry tomatoes and thinly slice the French radishes; add them to the bowl and gently toss to combine.

Cook bacon

Lay the Applewood-smoked bacon strips in a cold skillet, then turn heat to medium. Cook until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to a paper towel–lined plate and drain. When cool, roughly chop or break into bite-sized pieces and reserve.

Toast nuts

In a dry skillet over medium heat, add the mixed nuts (walnuts and pecans recommended). Toast, stirring frequently, until fragrant and lightly browned, 3–5 minutes. Remove from heat and roughly chop if pieces are large. Let cool.

Prepare cheeses

Crumble the chèvre into small chunks (or slice small rounds) and crumble the Roquefort. Keep cheeses refrigerated until ready to assemble so they hold shape.

In a small bowl or jar, combine the fresh lemon juice, honey, Dijon mustard, and minced shallot. Season with salt and freshly ground black pepper. Slowly whisk in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust balance: add more honey for sweetness, more lemon for brightness, or a pinch more salt if needed.

Just before serving, add the chopped bacon and toasted nuts to the bowl with the salad greens, tomatoes, and radishes. Drizzle about two-thirds of the lemon-honey vinaigrette over the salad (reserve the rest for guests to add if desired). Gently toss to coat the ingredients evenly, being careful not to overwork the chèvre and Roquefort so they remain in visible clumps.

Scatter the crumbled chèvre and Roquefort over the top. Finish with a small drizzle (about 1 teaspoon) of honey over the salad for a glossy sweet note and sprinkle the lemon zest if using. Grind a little extra black pepper on top.

Serve immediately so the bacon stays crisp and nuts stay crunchy. Pass remaining dressing on the side.