Mixed Greens Recipe

Cook sugar

Line a small baking sheet with parchment paper. In a medium skillet over medium heat, combine granulated sugar and water and stir until the sugar dissolves. Bring to a gentle simmer without stirring and let the syrup bubble until it reduces slightly and turns a light amber (2–4 minutes).

Add nuts and finish

Add the pecan halves to the skillet and stir quickly to coat them in the syrup. Add butter, vanilla (if using), and the pinch of salt; continue stirring 30–60 seconds until the sugar recrystallizes lightly and the nuts are glossy and almost dry.

Immediately spread the pecans in a single layer on the prepared parchment and separate any clusters with a fork. Let cool completely (about 10 minutes). Once cool, break apart into pieces; measure 3/4 cup for the salad and reserve any extras in an airtight container.

Prep leeks

Trim off the dark green tops and root end of the leek; use the white and light-green parts. Slice very thin into rings and place in a bowl of cold water. Swish to remove grit, then lift the leeks out and drain in a colander. Pat thoroughly dry with paper towels (drying is important for crispiness).

Dredge

In a shallow bowl combine the flour, cornstarch, 1/2 tsp salt and 1/4 tsp black pepper. Toss the dried leek rings in the flour mixture until evenly coated; shake off excess.

Fry

Pour the neutral oil into a medium skillet to a depth of about 1/2 inch (approximately 1 cup). Heat over medium-high until the oil reaches about 350°F/175°C or a small piece of coated leek sizzles on contact. Fry the leeks in small batches, 45–90 seconds per batch, stirring so they brown evenly and become golden and crisp. Do not overcrowd the pan.

Using a slotted spoon, transfer fried leeks to a paper towel–lined plate and immediately season with a light sprinkle (a pinch) of salt. Let cool; measure 1/2 cup for the salad. Keep extra crispy leeks loosely covered to preserve crunch.

Combine base

In a small bowl or jar whisk together apple cider vinegar, honey, Dijon mustard, mayonnaise (or yogurt), salt and pepper until smooth.

Emulsify

While whisking vigorously, slowly stream in the olive oil until the dressing emulsifies and thickens slightly. Alternatively, combine all ingredients in a jar, seal, and shake vigorously for 30 seconds.

Stir in the poppy seeds. Taste and adjust seasoning—add a little more honey for sweetness or a pinch more salt if needed. Dressing yields about 1/2 cup; use about 3–4 tbs for the assembled salad and reserve the rest.

Prepare fruit and cheese

Wash and spin the mixed greens dry. Core and thinly slice the pear (leave the skin on for color if desired). Halve the red grapes. Crumble the gorgonzola if not already crumbled.

Dress greens

Place the mixed greens in a large bowl. Add 3 to 4 tbs of the poppyseed vinaigrette (about 1–2 tbs per serving) and toss gently to coat—add more dressing sparingly if needed to lightly dress the leaves.

Add toppings

Arrange the pear slices and halved grapes over the dressed greens. Sprinkle the crumbled gorgonzola evenly over the salad. Scatter 3/4 cup candied pecans and 1/2 cup crispy leeks on top to maintain crunch.

Serve immediately so the crispy leeks remain crunchy. Portion into 2 servings and enjoy.