Mixed Green Recipe

Place thinly sliced red onion in a jar or bowl. In a small saucepan or measuring cup, stir together apple cider vinegar, water, sugar, salt and peppercorns until sugar and salt dissolve. Pour the brine over the onions, pressing to submerge. Let sit at room temperature for 30 minutes for quick-pickle; refrigerate for at least 1 hour for stronger flavor. Keep refrigerated up to 2 weeks.

Line a small baking sheet or plate with parchment paper. In a medium nonstick skillet over medium heat, combine pecans, sugar and butter. Cook, stirring frequently, until sugar melts and coats pecans and mixture turns glossy, 3–5 minutes. Sprinkle a pinch of salt and cinnamon, stir once, then transfer pecans to prepared sheet, spreading into a single layer. Let cool completely; break apart any clusters. Use immediately or store in an airtight container for up to 1 week.

In a small bowl or jar combine balsamic vinegar, Dijon mustard, honey, minced shallot, salt and pepper. Whisk briefly while slowly streaming in the olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with more salt, honey or vinegar as needed. Refrigerate up to 1 week; bring to room temperature and shake before using.

In a large bowl gently toss the mixed salad greens with about two-thirds of the vinaigrette (start with 2 tablespoons and add more to taste) until lightly coated. Arrange dressed greens on individual plates or a single serving bowl.

Scatter crumbled gorgonzola evenly over the greens. Distribute candied pecans and pickled red onions on top. If using, add halved cherry tomatoes for color. Drizzle any remaining vinaigrette over the plated salads or serve on the side.

Finish with a light grind of black pepper and, if desired, a small flake of sea salt. Serve immediately so greens stay crisp and candied pecans remain crunchy.