Spring Salad Recipe

Make the vinaigrette

Place the raspberries, red wine vinegar, champagne vinegar, honey, Dijon mustard, minced shallot, salt, and pepper in a blender or food processor. Pulse until the berries are fully broken down and mixture is smooth, about 15–20 seconds.

With the blender running on low, stream in the extra-virgin olive oil until the dressing emulsifies and thickens slightly, about 20–30 seconds. If the dressing is too thick, add up to 1 tablespoon cold water and pulse once or twice to reach desired consistency.

Taste and adjust: add a pinch more salt, a little more honey for sweetness, or an extra teaspoon vinegar for brightness. Transfer the vinaigrette to a jar and refrigerate if not using immediately. Shake or whisk before using.

Prep the pecans

If using raw pecans and you prefer them toasted or candied: to toast, spread pecans on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes, stirring once, until fragrant. To candy: melt 1 tablespoon butter and 1 tablespoon brown sugar in a skillet, add pecans and toss until coated and sugar is melted, then transfer to parchment to cool. Let cool completely before using.

Wash and dry the arugula (and mixed greens if using) thoroughly in a salad spinner or with paper towels to prevent watery salad and soggy dressing.

Core and thinly slice the pears: slice lengthwise into thin wedges or half-moons so pieces are easy to pick up with a fork. If not serving immediately, toss pear slices lightly with a squeeze of lemon juice to prevent browning.

Assemble the salad: in a large bowl, combine the arugula and mixed greens. Add pear slices and gently toss to distribute.

Add cheeses and pecans: sprinkle crumbled goat cheese and crumbled feta evenly over the greens. Scatter the toasted or candied pecans on top. If using, add chiffonaded mint and any optional microgreens or seeds.

Dress the salad: drizzle about half of the raspberry vinaigrette over the salad (start light — you can always add more). Gently toss using salad tongs until leaves are lightly coated.

Season and serve: taste and finish with the remaining vinaigrette as needed, then sprinkle with freshly ground black pepper and flaky sea salt to taste. Serve immediately.

Optional protein: if adding grilled chicken or shrimp, place sliced protein on top of the dressed salad just before serving so it stays warm and the greens remain crisp.