House Salad Recipe

Toast and candy the pecans

Place a medium nonstick skillet over medium heat. Add the pecan halves and toast, stirring frequently, 2–3 minutes until aromatic and slightly darker. Reduce heat to medium-low and add the granulated sugar and butter. Stir constantly so the sugar melts and coats the pecans evenly, about 2–3 minutes. Once the sugar is glossy and has caramelized onto the pecans, sprinkle the salt, quickly stir to combine, then transfer the pecans to a piece of parchment or a silicone mat to cool in a single layer. Break any large clusters apart once cool (about 10 minutes).

Make the dressing

In a small bowl or jar, combine the sherry vinegar, Dijon mustard, honey, and minced shallot. Whisk to blend. Slowly stream in the olive oil while whisking vigorously (or screw lid on jar and shake) until the dressing emulsifies and thickens. Season with the salt and black pepper, taste and adjust seasoning (add a little more honey if too sharp, or a pinch more salt). Refrigerate briefly if not using immediately; bring to room temperature and re-whisk/shake before dressing the salad.

Place the mixed salad greens in a large mixing bowl. Add about two-thirds of the crumbled goat cheese and two-thirds of the dried cherries, reserving the remainder for garnish.

Just before serving, drizzle approximately half of the sherry vinaigrette (about 3 tablespoons) over the greens. Gently toss the salad with tongs until the leaves are evenly coated. Add more dressing to taste — aim for a light, even coating rather than soaking the leaves.

Transfer the dressed greens to individual plates or a single serving bowl. Scatter the candied pecans over the top, then sprinkle the reserved goat cheese and dried cherries for visual contrast and texture.

Finish with a light grind of black pepper and, if desired, a small pinch of flaky sea salt over the cheese. Serve immediately.