Artisan Green Salad Recipe

Prepare produce

Wash and thoroughly dry the mixed baby greens using a salad spinner or clean kitchen towel. Halve the cherry tomatoes. Trim both ends from the cucumber and slice into thin rounds or half-moons, depending on preference.

Assemble base

Place 6 cups of the drained mixed greens into a large bowl. Scatter the halved cherry tomatoes and sliced cucumbers evenly over the greens.

Add toppings

Crumble 4 oz of goat cheese into small pieces and sprinkle evenly across the salad. Evenly distribute the 1/4 cup of dried cherries and 3/4 cup (listed as 3 quarter cups) of candied pecans — if using a single 3/4 measure is too large, use 3 tablespoons for a lighter crunch. (Note: adjust pecan quantity to taste.)

Optional garnish

If using, sprinkle 1/2 tsp lemon zest and 1 tablespoon chopped fresh herbs such as chives or basil over the top for added brightness.

In a small bowl or jar, combine 3 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon very finely minced shallot, 1/2 teaspoon grated garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake to blend the ingredients well.

While whisking continuously, slowly stream in 6 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more salt, pepper, or honey as desired.

If preparing ahead, chill the vinaigrette up to 24 hours; whisk again or shake before using.

Just before serving, drizzle the vinaigrette over the assembled salad — start with about 3 to 4 tablespoons (approx. half the batch) and toss gently to coat. Add more dressing as needed, but avoid overdressing.

Transfer tossed salad to a serving bowl or divide among plates. Sprinkle any remaining goat cheese, dried cherries, and candied pecans on top for visual contrast and extra texture.

Serve immediately so greens remain crisp.