Alabama Signature Salad Recipe

Wash and spin-dry the artisan lettuce. Place 6 cups of the dried lettuce in a large salad bowl and chill briefly while preparing other components.

Hull and quarter strawberries to yield about 1 1/2 cups. Add to a medium bowl and lightly toss if you’ll dress immediately; otherwise keep refrigerated.

Thinly slice the English cucumber (about 1/8-inch slices) until you have roughly 3/4 cup. Quarter small heirloom tomatoes to yield about 1 cup.

Crumble 3 oz of Belle Chévre into small pieces; keep refrigerated until ready to assemble so it stays creamy and doesn’t spread.

If you don’t have pre-made candied pecans: in a small skillet over medium heat, combine 1/2 cup pecan halves with 1 tablespoon sugar and a pinch of salt, toast and stir for 3–4 minutes until fragrant and coated; cool then chop roughly. If using pre-made, roughly chop to scatter over the salad.

Make the dressing

In a small bowl or jar, combine 2 tablespoons peach jam, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 tablespoon minced shallot. Whisk to combine.

While whisking constantly, slowly stream in 6 tablespoons extra-virgin olive oil until the mixture emulsifies into a smooth vinaigrette. Season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add up to 1 teaspoon fresh lemon juice if you prefer brighter acidity, or another 1/2 teaspoon honey if you prefer sweeter.

If not using immediately, cover and refrigerate up to 48 hours. Bring to room temperature and whisk again before using.

Just before serving, pour about 3–4 tablespoons of the dressing over the chilled lettuce in the large bowl (reserve remaining dressing). Gently toss the lettuce to coat evenly but lightly — you want the greens dressed, not drenched.

Add the strawberries, cucumber slices, and heirloom tomato quarters to the dressed greens. Toss gently once to combine.

Scatter the crumbled Belle Chévre over the top, followed by the roughly chopped candied pecans.

Finish with thinly sliced basil or microgreens, a light grind of black pepper, and additional dressing on the side for guests who want more.

Serve immediately so the greens stay crisp and the pecans retain their crunch.