Sweet & Bleu Salad* Recipe

Toast and candy pecans

Preheat a small skillet over medium heat. Add 1 tablespoon butter and let melt. Stir in 1 cup pecan halves, 1 teaspoon brown sugar, 1/4 tsp smoked paprika, 1/8 tsp cinnamon, 1/8 tsp cayenne, and 1/8 tsp kosher salt. Cook, stirring constantly, for 3–4 minutes until pecans are fragrant and coating becomes slightly glossy. Transfer immediately to a sheet of parchment to cool and separate so they don't stick together. Once cool, chop roughly if desired.

Cook the bacon

Place 4 bacon strips in a cold skillet, then turn heat to medium. Cook until crisp, turning occasionally, about 8–10 minutes. Transfer to a paper towel–lined plate to drain and cool, then chop or crumble into bite-sized pieces.

Grill the apple slices

Heat a grill pan or cast-iron skillet over medium-high heat. Brush apple slices lightly with 1 teaspoon neutral oil. When pan is hot, add apple slices in a single layer and cook until grill marks form and edges soften, 1–2 minutes per side. Remove and set aside to cool slightly.

Assemble greens and tomatoes

Place 6 cups mixed greens in a large salad bowl. Add 1 cup halved cherry tomatoes and the grilled apple slices.

Add cheese, pecans, and bacon

Scatter 3 ounces crumbled bleu cheese, the prepared spiced pecans (1 cup), and the chopped bacon over the salad. Season lightly with 1/2 teaspoon coarse sea salt and 1 teaspoon freshly ground black pepper, keeping in mind the saltiness of the bacon and bleu cheese.

Make the dressing

In a bowl or jar, whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon grated garlic, 1 tablespoon chopped fresh chives, 3/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until smooth and slightly thick. Taste and adjust seasoning; add a tablespoon of water or more buttermilk if you prefer a looser consistency.

Dress and toss

Just before serving, drizzle about 3–4 tablespoons of dressing over the assembled salad (reserve extra dressing on the side). Gently toss to combine so apples and greens are evenly coated but not soggy. Taste and add more dressing if desired.

Serve

Divide the salad among 4 plates or serve family-style. Top with any remaining pecans, a little extra crumbled bleu cheese, and freshly ground black pepper. Serve extra dressing on the side.