Mixed Greens Recipe

Prep greens and vegetables

Rinse mixed greens thoroughly in cold water, then spin dry in a salad spinner or pat dry with clean kitchen towels. Transfer to a large salad bowl.

Prepare tomatoes

If using cherry tomatoes, halve them (about 1 cup halved). If using larger tomatoes, dice to yield roughly 1 cup.

Slice onion

Thinly slice the red onion into half-moons. Measure about 1/4 cup. If the onion is strong, soak the slices in cold water for 5 minutes, then drain and pat dry to mellow the bite.

Crumble goat cheese

Crumble 3 ounces of goat cheese into small pieces or use a small spoon to break into rustic chunks.

Tear basil

Stack basil leaves, roll tightly, and chiffonade (slice) or tear into bite-sized pieces. Reserve a few small whole leaves for garnish if desired.

Assemble salad

Add the halved tomatoes, drained red onion, dried cranberries (1/2 cup), and about half of the candied pecans (reserve the rest for topping) to the bowl with greens. Toss gently to combine so ingredients are evenly distributed.

Combine ingredients: In a small jar or bowl, place 3 tbsp olive oil, 2 tbsp balsamic vinegar, 2 tbsp chopped fresh basil, 1 tsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper.

Emulsify: Whisk vigorously until the dressing becomes homogenous and slightly thickened (about 20–30 seconds). If using a jar, close lid and shake vigorously for 20–30 seconds.

Taste and adjust: Taste the dressing and adjust seasoning — add an extra 1/2 tsp honey if you prefer sweeter, or a pinch more salt if needed.

Dress the salad: Drizzle about 2–3 tablespoons of the sweet basil balsamic dressing over the assembled salad (add more in 1 tablespoon increments if you prefer a wetter salad). Toss gently but thoroughly to coat greens and mix ingredients.

Add cheese, pecans, and basil: Scatter the crumbled goat cheese evenly over the tossed salad. Sprinkle the remaining candied pecans on top for crunch. Finish with torn basil leaves and a few extra whole leaves for presentation.

Serve immediately: Transfer to individual plates or serve family-style. Offer extra dressing on the side. Leftover dressed salad is best avoided; store any unused dressing separately in the refrigerator for up to 5 days.