Line a baking sheet with parchment. In a medium nonstick skillet over medium heat, melt 1 tsp unsalted butter. Add 1 cup pecan halves and 2 tbs granulated sugar. Stir constantly for 3–5 minutes until sugar melts and coats pecans and they become fragrant. Immediately transfer pecans to the prepared baking sheet, spreading in a single layer. Sprinkle 1 tsp sea salt evenly over the hot pecans. Let cool completely (about 15 minutes); the sugar will harden.

Balsamic Vinaigrette

Emulsify Dressing

In a small bowl or jar, combine 2 tbs balsamic vinegar, 3 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 0.5 tsp minced garlic, 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Whisk vigorously or shake in a sealed jar until the dressing is fully emulsified and smooth. Taste and adjust seasoning (add up to 0.5 tsp more honey or a pinch more salt if desired).

Assemble Salad

Place 8 cups baby spinach in a large salad bowl.

Scatter 1 cup halved cherry tomatoes and 0.5 cup thinly sliced red onion evenly over the spinach.

Crumble 0.75 cup feta cheese over the salad.

Roughly chop the cooled candied pecans if desired and sprinkle them over the salad.

Drizzle the balsamic vinaigrette over the salad — start with about half the dressing, toss gently to coat (use tongs or salad servers) and add more to taste so leaves are lightly but evenly dressed.

Serve immediately so candied pecans remain crisp. Optionally pass extra dressing at the table.