Berry Pecan Recipe

Toast and candy pecans

Line a baking sheet with parchment. In a medium skillet over medium heat, melt 1 tsp butter. Add 1 cup pecan halves and 2 tbsp granulated sugar. Stir constantly for 3–4 minutes until sugar melts and pecans are glossy and toasted. Sprinkle with a pinch of salt, transfer to the prepared sheet to cool and separate. Let cool completely before using (about 15 minutes).

Blend vinaigrette

Place 1 cup raspberries, 2 tbsp walnut pieces, 3 tbsp red wine vinegar, 1 tbsp honey, 1 tsp Dijon mustard and 1 tsp salt in a blender or food processor. Blend briefly to break down raspberries. With the motor running, slowly stream in 6 tbsp extra-virgin olive oil until emulsified. Taste and season with freshly ground black pepper and additional salt if needed. If dressing is too thick, add up to 2 tbsp water, 1 tbsp at a time, to reach a pourable consistency. Chill until ready to use.

Prepare fruit and apple

Wash mixed greens, strawberries, and blueberries and drain well. Hull and quarter the strawberries. Core the Granny Smith apple and thinly slice; toss apple slices immediately with a light squeeze of lemon or a teaspoon of the vinaigrette (optional) to prevent browning if not serving right away.

Assemble salad

Divide 6 cups mixed greens among 4 plates (about 1.5 cups per serving). Evenly distribute 1 cup quartered strawberries, 3/4 cup blueberries, and the sliced Granny Smith apple across the greens. Sprinkle 1 cup shredded Monterey Jack cheese over the salads.

Add pecans and dress

Scatter 3/4 cup candied pecans over the salads. Drizzle the raspberry walnut vinaigrette over each salad to taste (about 2–3 tablespoons per plate) or serve the dressing on the side. Gently toss just before serving if plating in a bowl, or leave arranged if plating on flat plates.

Finish and serve

Adjust seasoning with a grind of black pepper and a small pinch of salt if desired. Serve immediately so greens remain crisp and fruit retains freshness.