House Recipe

Toast pine nuts

Place a dry skillet over medium-low heat. Add pine nuts and toast, stirring frequently, until golden and fragrant, about 3–5 minutes. Watch closely to avoid burning. Transfer immediately to a plate to cool.

Crumble goat cheese

While pine nuts cool, crumble goat cheese into small bite-sized pieces with your fingers or a fork and set aside.

Assemble greens

Place the field greens in a large salad bowl. Scatter the dried cranberries over the greens. Add the cooled toasted pine nuts and crumbled goat cheese on top. Lightly season with a pinch (about 1/8 tsp) of kosher salt to brighten flavors.

In a small bowl or jar, combine balsamic vinegar, Dijon mustard, honey, and minced garlic. Whisk or shake to combine.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or add oil to jar and shake vigorously) to emulsify the dressing until slightly thickened and glossy.

Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper, taste and adjust — add a little more honey if you prefer sweeter, or a pinch more salt if it needs brightness.

If not using immediately, cover and refrigerate up to 3 days. Bring to room temperature and re-whisk before using.

Dress and serve: Just before serving, drizzle the vinaigrette over the assembled salad (about 2–3 tablespoons per serving, total 6 tablespoons for the whole salad) and toss gently to coat. Taste and add more dressing if desired. Serve immediately.