Mixed Green Salad Recipe

Prepare bacon

Cook bacon until crisp in a skillet over medium heat (about 8–10 minutes), turning occasionally. Transfer to a paper-towel-lined plate to drain and cool, then crumble or chop into bite-sized pieces.

Toast nuts

In the same skillet over medium-low heat (or in a dry pan), toast pecans or walnuts, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove and let cool; roughly chop.

Prep produce

Rinse and spin dry the mixed salad greens. Core and thinly slice the apples (leave the skin on for texture). Thinly slice half a red onion and halve the cherry tomatoes. If using cheese, crumble it now.

Combine salad: In a large bowl, add the greens, sliced apples, red onion, cherry tomatoes, crumbled bacon, and toasted nuts. Hold off on cheese if you prefer to sprinkle it after dressing so it doesn't clump.

Make vinaigrette: In a small bowl or jar, whisk together the sherry vinegar, Dijon mustard, honey, and minced shallot until combined.

Emulsify: Slowly whisk in the olive oil in a steady stream until the dressing emulsifies and thickens slightly. Alternatively, add all ingredients to a jar, seal, and shake vigorously for 30 seconds.

Season: Taste and season with salt and freshly ground black pepper. Adjust acidity or sweetness by adding a little more vinegar or honey to taste.

Dress the salad: Drizzle about half of the vinaigrette over the salad and gently toss with salad tongs to coat evenly. Add more dressing if needed, a tablespoon at a time, to avoid overdressing.

Finish and serve: Transfer to a serving platter or keep in the large bowl. Sprinkle crumbled cheese over the top (if using). Serve immediately alongside extra vinaigrette on the side.

Make-ahead notes: Cook bacon and toast nuts up to 2 days ahead and store separately in airtight containers. Keep vinaigrette refrigerated for up to 5 days; whisk or shake before using.