In a heatproof jar or small saucepan combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon sugar and 1 teaspoon salt. Stir or heat gently until sugar and salt dissolve. Remove from heat and let cool slightly.

Pickle onions

Place thinly sliced red onion in a jar or bowl. Pour the warm brine over the onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours) before using. Keeps up to 2 weeks.

Candied Pecans (if making at home)

Heat a small skillet over medium heat. Add 4 oz pecan halves, 2 tablespoons granulated sugar and 1 teaspoon unsalted butter. Stir continuously for 3–5 minutes until sugar melts and coats pecans and butter is absorbed. Sprinkle a pinch of salt, transfer pecans to parchment to cool and separate. Cool fully before using.

Citrus Vinaigrette

In a small bowl or jar combine 1 tablespoon fresh lemon juice, 1 tablespoon sherry vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey and 1 fl oz fresh orange juice. Whisk or shake to combine.

Slowly stream in 4 tablespoons extra-virgin olive oil while whisking (or add to jar and shake vigorously) until emulsified. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness — add up to 1 teaspoon more honey or a pinch more salt if needed.

Salad Assembly

Place 6 cups mixed field greens in a large bowl. Add 2 cups heirloom tomato wedges and 1 cup pickled red onions (drain excess brine). Toss gently to combine.

Drizzle about 3–4 tablespoons of citrus vinaigrette over the salad (start with 3 Tbsp and add more to taste) and toss lightly to coat the leaves evenly. You may reserve extra vinaigrette for serving.

Scatter 3 oz crumbled goat cheese over the dressed salad, then sprinkle 3 oz candied pecans on top. Garnish with a few whole small tomato wedges if desired.

Serve immediately on chilled plates so the greens remain crisp.