Lunch Pecan Salad Recipe

Rinse and dry greens

Rinse the mixed greens thoroughly in cold water and spin or pat dry with paper towels. Place in a large salad bowl and chill briefly if desired.

Thinly slice the red onion, halve the cherry tomatoes, and thinly slice the cucumber if using. Add the vegetables to the bowl with the greens and toss gently to combine.

Whisk dressing

In a small bowl or jar, combine the balsamic vinegar, honey, Dijon mustard, and fresh lemon juice. Whisk or shake to dissolve the honey and mustard.

Slowly drizzle in the olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies. Season with salt and freshly ground black pepper. Taste and adjust acidity or sweetness by adding a little more lemon juice or honey as preferred.

If the honey roasted pecans are large, roughly chop them so they distribute evenly. Add the pecans and the crumbled gorgonzola to the bowl with the dressed greens and vegetables.

Pour about half of the dressing over the salad and toss gently to coat. Add more dressing to taste, tossing again to ensure even coverage. Aim to lightly coat leaves rather than drenching them.

Transfer to individual plates or leave in the bowl. Garnish with extra pecan halves and chopped parsley if desired. Serve immediately.