Celebration Recipe

Prepare spinach and tomatoes

Rinse the baby spinach thoroughly in cold water, spin or pat dry, and place into a large salad bowl. Rinse the cherry tomatoes, pat dry, and halve them. Add the halved tomatoes to the bowl with the spinach.

Slice onion

Peel the red onion and cut it in half. Slice one half very thinly into half-moons (about 1/8 inch thick). If you prefer milder onion flavor, soak the slices in cold water for 5 minutes then drain and pat dry. Add the sliced red onion to the bowl.

Add feta

Crumble the feta cheese if needed and add to the bowl, gently tossing the spinach, tomatoes, onion, and feta together to combine. Keep chilled until ready to serve.

Line a small baking sheet or plate with parchment paper. In a medium nonstick skillet over medium heat, melt the butter. Add the pecan halves and toss to coat in the butter for about 30 seconds.

Sprinkle the granulated sugar and sea salt over the pecans. Continue to cook, stirring or tossing frequently, until the sugar melts and coats the pecans and becomes glossy, about 3–4 minutes. Watch carefully to avoid burning.

Transfer the candied pecans to the prepared parchment in a single layer and let cool completely (about 10–15 minutes). Once cool, break any large clusters apart. Reserve until assembling the salad.

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk together until smooth.

While whisking constantly, slowly stream in the extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning with additional salt, pepper, or honey as desired. Refrigerate if not using immediately; whisk again before using.

Just before serving, drizzle about half of the vinaigrette over the salad and toss gently to coat. Add more dressing as needed to taste (reserve any extra dressing for serving).

Scatter the candied pecans over the salad. Give a final gentle toss, then transfer to a serving platter or individual plates. Serve immediately so the pecans remain crisp.

Optional: Provide extra crumbled feta and vinaigrette on the side for guests who want more.