Berry Pecan Recipe
mixed greens, strawberries, blueberries, granny smith apples, candied pecans, jack, raspberry walnut vinaigrette
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Ingredients
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Salad
Raspberry walnut vinaigrette
Candied pecans (if making fresh)
Method
Candied pecans (if making fresh)
Toast and candy pecans
Line a small sheet pan or plate with parchment. In a small nonstick skillet over medium heat, add butter and let it melt. Add pecan halves and granulated sugar; stir constantly with a wooden spoon or spatula as sugar melts and coats nuts, about 2–3 minutes. When sugar has melted and becomes glossy and pecans smell toasted, remove from heat and transfer immediately to the prepared pan, spreading into a single layer. Sprinkle with a pinch of salt. Let cool completely; break apart any clumps before using. Yield: about 1/2 cup.
Raspberry walnut vinaigrette
Blend vinaigrette
Place raspberries, walnut oil, red wine vinegar, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small blender or jar for an immersion blender. Blend until smooth, about 20–30 seconds. Taste and adjust: add up to 1 tsp more honey if too tart, or 1–2 tsp water to thin to desired consistency. Strain through a fine mesh sieve for a smoother vinaigrette if desired, pressing solids to extract liquid. Refrigerate until ready to use; whisk or shake before serving.
Salad assembly
Prepare produce: wash and thoroughly dry mixed greens in a salad spinner or with paper towels. Hull and halve strawberries. Rinse and drain blueberries. Core the Granny Smith apple, then cut into thin slices or matchsticks; to prevent browning, toss apple slices briefly with 1 teaspoon lemon juice (optional). Shred or thinly slice Monterey Jack cheese.
Portion greens: divide the 5 cups mixed greens among 4 plates or shallow bowls (serves 4).
Arrange fruit and cheese: distribute halved strawberries, blueberries, and apple slices evenly over the greens. Scatter shredded/sliced Jack cheese on top.
Dress and finish: drizzle raspberry walnut vinaigrette over each salad—about 1½ tablespoons (roughly 1–2 tbs) per serving, or serve vinaigrette on the side. Gently toss or leave composed. Serve immediately so apples remain crisp and pecans stay crunchy.