Winter Salad Recipe

Prepare candied pecans (if not store-bought)

Place 3 oz pecan halves in a small skillet over medium-low heat with 1 tbsp sugar and a pinch of salt. Stir constantly until sugar melts and coats the pecans, about 4–5 minutes. Spread onto parchment to cool. Let cool completely before using.

Slice apples

Core and thinly slice 1 medium apple crosswise into half-moons (about 1/8-inch thick). Immediately toss slices in a small bowl with 1/2 teaspoon lemon juice (from the 1 tbsp lemon juice used in dressing if desired) to prevent browning and set aside.

Make goat cheese croquettes

Trim the goat cheese log into 8 equal pieces (about 1/2 oz each). Freeze the pieces on a tray for 15–20 minutes to firm slightly—this helps them hold shape while breading. Set up a breading station: bowl 1 with 1/2 cup flour seasoned with 1/4 tsp salt and 1/8 tsp pepper, bowl 2 with 2 eggs beaten with 2 tbsp milk, bowl 3 with 1 cup panko breadcrumbs. Remove chilled goat cheese pieces and dredge each first in flour, then in the egg wash (shake off excess), then press into panko to coat completely. Place coated pieces on a tray and chill 10 minutes to set the crust.

Fry croquettes

In a medium skillet, heat 1/2 cup neutral oil over medium heat until shimmering and 350°F equivalent (test with a 1-inch breadcrumb — it should sizzle). Fry croquettes in batches, 1–2 minutes per side, turning gently with a slotted spoon or tongs, until golden brown on all sides. Do not overcrowd. Transfer to a paper-towel-lined plate and season lightly with a pinch of salt. Let rest 2–3 minutes—croquettes will remain soft inside.

Assemble salad

In a large mixing bowl, add 4 cups packed arugula, the sliced apples, and 3 oz candied pecans (reserve a small handful for garnish). Drizzle 3–4 tablespoons of the prepared Epic Golden Dressing over the greens (you can add more to taste) and toss gently to coat evenly. Divide the dressed salad between two plates or one large serving platter. Arrange the warm goat cheese croquettes (4–6 oz total, 8 pieces) on top. Sprinkle remaining pecans and the microgreens or herbs. Finish with a light pinch of coarse finishing salt and freshly ground black pepper to taste.

In a small bowl or jar combine 6 tbsp extra-virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 2 tsp honey, 1 tsp maple syrup, 1/2 tsp turmeric, 1 small minced shallot, 1 small minced garlic clove, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper.

Whisk vigorously (or shake in a closed jar) until the dressing is emulsified and smooth. Taste and adjust seasoning — add a little more honey or maple if you prefer sweeter, or an extra 1/2 tsp vinegar or lemon if you want brighter acidity. Refrigerate any unused dressing up to 5 days; bring to room temperature and whisk before using.