Peoples Salad Recipe

Toast pecans

Place pecans in a dry skillet over medium heat. Toast, stirring or shaking pan, for 3–5 minutes until fragrant and lightly browned. Transfer to a plate to cool.

Prepare produce

If using red onion, slice very thin and separate into rings. Crumble goat cheese into small bite-sized pieces or use a fork to break into crumbles. Measure out dried cranberries.

In a large salad bowl combine 6 cups spring mix, 3 tablespoons dried cranberries, the cooled toasted pecans, 3 ounces crumbled goat cheese, and the thinly sliced red onion (about 1/4 cup) if using. Gently toss to distribute ingredients evenly but avoid bruising the greens.

In a small bowl or jar combine 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Whisk or shake while slowly streaming in 3 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a little more honey for sweetness, a pinch more salt, or a splash more vinegar for acidity.

Just before serving, drizzle about half to three-quarters of the dressing over the salad (start with 2 to 3 tablespoons) and toss gently to coat. Serve remaining dressing on the side for guests to add more as desired.