Berry Pecan Recipe

Toast and candy pecans

Line a baking sheet with parchment paper. In a nonstick skillet over medium heat, melt 1 teaspoon unsalted butter. Add 1 cup pecan halves and 2 tablespoons granulated sugar. Stir constantly for 3–4 minutes until sugar melts and coats pecans and they become fragrant. Add a pinch (about 1/4 tsp) salt and stir to combine. Immediately transfer pecans to the prepared sheet, separating them with a fork or spoon. Let cool completely (about 10–15 minutes).

Blend the dressing

Place 1/2 cup raspberries, 2 tablespoons red wine vinegar, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1 tablespoon honey into a blender or food processor. Pulse to break down the raspberries until mostly smooth.

With the blender running on low, drizzle in 3 tablespoons walnut oil and 2 tablespoons extra-virgin olive oil until the dressing emulsifies and thickens slightly.

Add 1 tablespoon finely minced shallot, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Blend briefly to combine.

If the vinaigrette is too thick, add up to 2 tablespoons cold water, 1 tablespoon at a time, until you reach a pourable consistency. Taste and adjust seasoning: add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed. Transfer to a jar and refrigerate until ready to use. Shake before serving.

Prepare produce: Rinse and dry 6 cups mixed salad greens thoroughly in a salad spinner or with paper towels and place in a large salad bowl.

Hull and slice enough strawberries to yield about 1 cup. Rinse and drain 1/2 cup blueberries. Core the Granny Smith apple and thinly slice or julienne it to yield crisp, thin pieces; to prevent browning, toss the apple slices immediately with a teaspoon of lemon juice (optional).

Add the sliced strawberries, blueberries, and apple slices to the bowl of mixed greens and toss gently to combine.

Add 1 cup shredded Monterey Jack cheese and 3/4 cup candied pecans to the salad bowl. Gently toss again to distribute cheese and nuts evenly.

To serve, drizzle 3–4 tablespoons of the raspberry walnut vinaigrette over the salad (about 1/2 to 2/3 tablespoon per serving) and toss lightly, or serve the vinaigrette on the side. Taste and add more dressing if desired.

Divide the salad among 4 plates or bowls and garnish with a few extra whole raspberries or a sprinkle of finely chopped walnuts if desired. Serve immediately.