Summer Salad Recipe

Toast the pecans: heat a small skillet over medium heat. Add pecans in a single layer and cook, shaking the pan or stirring frequently, until fragrant and slightly darker, about 4–6 minutes. Transfer immediately to a plate to cool (to prevent further cooking). Roughly chop after cooling.

Prepare strawberries and blueberries: rinse berries under cold water and drain in a colander. Hull strawberries and slice them into 1/4-inch slices. Pat berries dry with paper towels to avoid watering down the salad.

Whisk vinaigrette

In a small bowl or jar, combine white balsamic vinegar, honey, Dijon mustard, and lemon juice. Whisk or shake until honey and mustard are fully incorporated. Gradually whisk in the olive oil to emulsify. Season with salt and freshly ground black pepper and taste; adjust sweetness or acidity as desired (add up to 1 tsp more honey or 1 tsp more vinegar).

In a large salad bowl, place the spring mix. Add the sliced strawberries and blueberries over the greens.

Crumble the goat cheese evenly over the berries and greens.

Scatter the toasted, chopped pecans across the top.

If using, sprinkle chiffonaded fresh mint leaves over the salad for a bright note.

Dress the salad: pour about half of the dressing over the salad and gently toss with salad tongs or two large spoons, turning the leaves carefully to coat without bruising the berries. Add more dressing to taste (reserve any extra dressing for serving).

Serve immediately on chilled plates to keep berries firm and greens crisp.