Artisan Greens Salad Recipe

Make praline

Line a small baking sheet with parchment paper. In a small saucepan over medium heat, combine sugar and water. Swirl the pan gently (do not stir) until the sugar dissolves and turns a light amber (about 5–7 minutes). Once amber, quickly stir in the pistachios and sea salt to coat. Immediately pour the nut-sugar mixture onto the prepared sheet and spread into a thin layer with a spatula. Let cool completely (10–15 minutes) until hard. Once cooled, break into small clusters and roughly chop into coarse pieces for garnish.

Grill peaches

Heat a grill pan or outdoor grill over medium-high heat. Lightly oil the cut sides of the 2 peach halves. Place peaches cut-side down and grill until char marks appear and the fruit softens slightly, about 3–4 minutes. Flip and grill the skin side 1 minute just to warm through. Remove and let cool slightly.

Blend dressing

In a blender or food processor, combine the grilled peach halves (including any juices), extra-virgin olive oil, white balsamic vinegar, honey, Dijon mustard, minced shallot, lemon juice, salt, and black pepper. Blend until smooth and emulsified, about 20–30 seconds. Taste and adjust seasoning — add up to 1 tsp more honey if you prefer sweeter, or more vinegar for brightness. If needed, thin with up to 1 tbs water or additional olive oil to reach desired consistency.

Prepare produce

Core and thinly slice one of the raw peaches into 1/4" wedges for the salad (reserve grilled halves used in the dressing for blending). If you used two peaches for grilling in the vinaigrette ingredients list, use the extra listed peach for slices. Using a sharp knife or mandoline, very thinly shave the fennel bulb into delicate ribbons. Reserve a few fennel fronds for garnish. If using goat cheese or ricotta salata, crumble or shave it now.

Dress and toss

Place the mixed artisan greens in a large bowl. Add the shaved fennel and the fresh peach slices. Drizzle about 3 tablespoons of the grilled peach vinaigrette over the greens (you may not need all the dressing). Gently toss to coat, adding more dressing 1 tablespoon at a time until lightly dressed but not soggy.

Plate and finish

Divide the dressed salad among 4 plates (about 1.5 cups greens per serving). Sprinkle crumbled goat cheese or shards of ricotta salata over each plate if using. Scatter the chopped pistachio praline over the salads for crunch and a sweet-salty contrast. Garnish with reserved fennel fronds and microgreens or chopped fresh herbs. Finish with a light crack of black pepper and a tiny pinch of flaky sea salt if desired.