Pierro's Signature Salad Recipe

Toast & caramelize

Place a small nonstick skillet over medium heat. Add pecan halves, granulated sugar, and butter. Stir constantly with a wooden spoon or spatula as the sugar melts and coats the pecans, 3–5 minutes. The sugar should liquefy and turn a light amber; be careful not to burn.

Remove the skillet from heat, quickly stir in a pinch of salt, and spread the pecans onto a piece of parchment or a silicone mat to cool and harden, separating any pieces with the spoon. Cool completely (about 10 minutes). Break into bite-sized clusters if needed.

In a small bowl or jar combine apple cider vinegar, Dijon mustard, honey, salt, and pepper. Whisk until smooth.

Slowly drizzle in the olive oil while whisking or close jar and shake vigorously until the dressing emulsifies (about 30 seconds). Taste and adjust seasoning — add more honey for sweetness or vinegar for tang as desired.

Wash and dry the spring mix thoroughly (use a salad spinner or pat dry). Place the spring mix in a large salad bowl.

Add the sliced pear, tomato wedges, cucumber slices, and julienned/shredded carrot over the greens, arranging evenly.

When ready to serve, drizzle about half of the dressing over the salad (reserve remaining dressing to the side). Gently toss the salad with two large spoons or salad tongs until lightly coated. Add more dressing to taste — about 1 to 2 tbs per serving if desired.

Scatter the cooled candied pecans over the top just before serving to keep them crisp. Serve immediately.