Seasonal Salad Recipe
Mixed greens, spicy pecans, dried cranberries, shaved Vidalia onions, gruyere, sugarcane & mustard vinaigrette
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Ingredients
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Salad
Spicy Pecans
Sugarcane & Mustard Vinaigrette
Method
Spicy Pecans
- 1
Toast and coat pecans
Line a baking sheet with parchment. In a skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1 cup pecan halves and toast, stirring, for 2 minutes until fragrant. Sprinkle 2 tablespoons granulated sugar, 1/2 teaspoon smoked paprika, 1/8 teaspoon cayenne, and 1/4 teaspoon kosher salt over the pecans. Continue to cook and stir for 2–3 minutes until sugar melts and coats pecans and they are glossy. Transfer immediately to the parchment to cool in a single layer; the sugar will set as they cool.
Sugarcane & Mustard Vinaigrette
- 2
Make the vinaigrette
In a small bowl or jar combine 2 tablespoons sugarcane syrup, 1 teaspoon Dijon mustard, 1 teaspoon whole grain mustard, 2 tablespoons apple cider vinegar, and 1 tablespoon minced shallot. Whisk until smooth. While whisking, slowly drizzle in 4 tablespoons extra-virgin olive oil to emulsify. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper; taste and adjust balance (add a little more syrup for sweetness or more vinegar for brightness). Refrigerate briefly if not using right away; whisk again before dressing the salad.
Salad Assembly
- 3
Prepare vegetables and cheese
Thinly shave half a Vidalia onion (about 1/2 cup) into rings or half-moons and place in cold water for 5 minutes to mellow (optional), then drain and pat dry. Shave or thinly slice 3 ounces Gruyère into slivers or small chunks using a vegetable peeler or sharp knife.
- 4
Assemble salad
In a large bowl, place 6 cups mixed salad greens. Add the drained Vidalia onion, 1/2 cup dried cranberries, and the shaved Gruyère. Add the cooled spicy pecans.
- 5
Dress and toss
Drizzle about 2–3 tablespoons of the Sugarcane & Mustard Vinaigrette over the salad (start with less; you can always add more). Gently toss with salad tongs until the greens are evenly coated and add more dressing to taste. Divide among plates and serve immediately so pecans stay crisp.