Autumn Salad Recipe
Local mixed greens | Sliced apple/pear | Candied Louisiana pecans | Pickled red onions | Golden beets | Point Reyes blue cheese | Seasonal radishes | Choice of dressing
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Ingredients
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Salad Base
Candied Pecans
Dressing
Method
Preparation of Salad
- 1
Prepare the vegetables
Wash and dry the mixed greens thoroughly. Slice the apple and pear into thin wedges, and thinly slice the radishes. Peel and slice the golden beet into thin rounds.
- 2
Assemble the salad
In a large salad bowl, combine the mixed greens, sliced apple, sliced pear, pickled red onions, sliced golden beets, and sliced radishes. Gently toss to combine.
- 3
Add cheese
Crumble the Point Reyes blue cheese over the top of the salad.
Preparation of Candied Pecans
- 4
- 5
Candy the pecans
Add brown sugar and salt to the skillet with the pecans. Stir continuously until the sugar has melted and the pecans are well coated, about 2-3 minutes. Remove from heat and spread on a parchment-lined baking sheet to cool.
Dressing Preparation
- 6
Mix the dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until well combined.
Serving
- 7
Combine and serve
Once the pecans are cooled, sprinkle them over the salad. Drizzle the dressing on top and toss everything gently to combine. Serve immediately.
