Pecan Salad Recipe

Rinse and dry greens

Rinse the mixed salad greens under cold water and spin or pat dry thoroughly. Place the dried greens into a large salad bowl.

Prep optional produce

If using, halve the cherry tomatoes and thinly slice the red onion. Add both to the bowl with the greens.

Measure nuts and cheese

Measure 1 cup honey roasted pecans and 3 oz Gorgonzola crumbles. Keep them separate from the greens until ready to toss to avoid sogginess.

In a small bowl, whisk together 2 tbs balsamic vinegar, 1 tbs honey, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, and 0.5 tsp minced garlic until smooth.

Slowly drizzle in 3 tbs extra-virgin olive oil while whisking continuously to emulsify the dressing.

Season the dressing with 0.5 tsp salt and 0.25 tsp freshly ground black pepper. Taste and adjust balance — add a pinch more honey for sweetness, more lemon for brightness, or more salt/pepper as desired.

Pour about half of the dressing (reserve the rest to serve on the side) over the bowl of greens and gently toss with salad tongs until all leaves are lightly coated. Add more dressing if needed, a tablespoon at a time, to your preferred coating.

Scatter the honey roasted pecans evenly over the tossed greens.

Crumble the Gorgonzola over the salad, distributing it in small clusters so every bite can have some.

Give the salad one gentle final toss to incorporate nuts and cheese without breaking up the crumbles. Taste a leaf and adjust seasoning or add remaining dressing if desired.

Serve immediately on chilled plates to keep greens crisp.