Place a medium nonstick skillet over medium heat. Add the pecans, sugar, and butter. Stir constantly for 3–5 minutes until sugar melts and coats the pecans and the nuts are fragrant and lightly toasted. Watch carefully to avoid burning.

Transfer candied pecans to a sheet of parchment or a silicone mat, sprinkle with the sea salt, spread into a single layer, and let cool completely. Break apart if they stick together.

Balsamic Reduction

Reduce balsamic

Pour the balsamic vinegar into a small saucepan and add the optional brown sugar or honey if using. Bring to a gentle simmer over medium-low heat, then reduce heat to low. Simmer uncovered, stirring occasionally, until the vinegar has reduced to a thick, syrupy consistency and coats the back of a spoon, about 12–18 minutes. Remove from heat and let cool slightly; it will thicken further as it cools. Taste and adjust sweetness if desired.

Dressing (optional)

Whisk vinaigrette

In a small bowl or jar combine the olive oil, balsamic or red wine vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning. This dressing is optional because the balsamic reduction also provides concentrated sweetness and acidity.

Salad Assembly

In a large bowl gently toss the mixed salad greens with the halved grape tomatoes and thinly sliced red onion.

Add the dried cherries and about two-thirds of the crumbled goat cheese to the greens and toss gently to distribute.

If using the vinaigrette, drizzle about half of it over the salad and toss gently; add more to taste. If not using the vinaigrette, proceed to next step and use the balsamic reduction for finishing.

Plate the salad on individual plates or a large serving platter. Sprinkle the cooled candied pecans evenly over the top, then crumble the remaining goat cheese over the salad.

Drizzle the balsamic reduction sparingly over the salad (start with 1–2 tablespoons total) in a back-and-forth motion to create ribbons of glaze. Serve immediately.