Farmstand Salad Recipe

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Transfer to a large mixing bowl.

Prepare the cucumber: if using an English cucumber, halve lengthwise and slice thinly into half-moons; measure about 1/2 cup sliced and add to the bowl with greens.

Prepare the carrots: peel and either julienne or grate to yield about 3/4 cup. Add to the bowl with the greens and cucumber.

If your candied pecans are store-bought, check for large clusters and break them into bite-sized pieces. If making your own, follow the vinaigrette step 2 for a quick candied pecan method (optional). Add 1/2 cup to the bowl.

Shave the Parmesan: use a vegetable peeler to create thin shavings until you have about 1/2 cup. Reserve for topping.

Toss gently to combine the greens, cucumber, and carrots and keep chilled until ready to dress.

Make the dressing

In a small bowl or mason jar add the champagne vinegar, lemon juice, honey, Dijon mustard, minced shallot, grated garlic, salt, and pepper. Whisk briefly to combine.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or add oil to the jar, secure lid, and shake vigorously) until the dressing is emulsified and slightly thickened, about 30 seconds. Taste and adjust salt, pepper, or honey for balance. The dressing yields roughly 3/4 cup—enough for 4 servings.

Optional quick candied pecans

If you prefer homemade candied pecans: heat a small nonstick skillet over medium heat, add 1/2 cup pecan halves and 1 tbsp sugar (not listed separately) plus a pinch of salt. Toast and stir until sugar melts and coats pecans, about 3–4 minutes. Transfer to a parchment-lined plate to cool and harden, then break into pieces. (If using store-bought candied pecans, skip.)

Just before serving, drizzle about 2–3 tablespoons of vinaigrette over the salad (start with less—you can always add more). Toss gently and evenly to coat the leaves without wilting them.

Divide the dressed salad among 4 plates or bowls. Sprinkle candied pecans over each portion, then top with shaved Parmesan and a light scattering of chopped chives or parsley if using.

Serve immediately, passing any remaining vinaigrette on the side. Leftover dressing can be refrigerated up to 5 days; bring to room temperature and re-shake before using.