Maddalena's Salad Recipe

Toast and candy pecans

If using store-bought candied pecans, skip this step. For fresh candied pecans: heat a medium skillet over medium heat. Add butter and pecans, stirring to coat. Sprinkle sugar and a pinch of salt over the pecans and continue to cook, stirring constantly, until the sugar melts and coats the pecans and they become fragrant (about 3–5 minutes). Transfer to a sheet of parchment paper to cool and separate. Let cool completely before using.

Blend dressing

Place raspberries, red wine vinegar, honey, and Dijon mustard in a blender or food processor. Pulse briefly to break down the berries.

With the motor running (or while whisking vigorously if using a bowl), stream in the olive oil until the dressing is emulsified and smooth. Taste and season with salt and freshly ground black pepper. If the vinaigrette is too thick, whisk in warm water 1 teaspoon at a time (up to 1 tablespoon) until it reaches desired consistency.

Strain dressing through a fine-mesh sieve into a bowl to remove seeds for a smooth vinaigrette (optional). Cover and refrigerate if not using immediately; bring to room temperature and whisk before serving.

Place the mixed greens in a large salad bowl and gently toss to lighten them.

Add the sliced strawberries and dried cranberries to the greens and toss gently to combine so fruit is evenly distributed.

Add about three-quarters of the candied pecans and gently toss again to distribute the nuts without breaking them.

Crumble the bleu cheese over the top, reserving a small amount for finishing if desired.

Drizzle the raspberry vinaigrette over the salad—start with about half the dressing (about 3–4 tablespoons) and gently toss. Add more dressing to taste, taking care not to overdress; aim for a light, even coating.

Sprinkle the remaining candied pecans and reserved bleu cheese crumbles over the top for presentation. Serve immediately.