Mixed Greens with Candied Pecans, Dried Cranberry & Champagne Vinaigrette

This salad works at every occasion because the combination is genuinely balanced rather than just assembled: the peppery greens need the sweet pecans, the candied pecans need the tart cranberries, and the champagne vinaigrette — more delicate and floral than red wine vinegar — ties everything together without dominating.

Scale it for any number of guests. Make the vinaigrette and pecans a week ahead. Keep greens and dressing separate until the last moment and it holds perfectly.

Ingredients (serves 12): - 10 oz mixed salad greens (arugula, frisée, baby spinach, radicchio) - 5 ¼ oz candied pecans (see below) - 3 ½ oz dried cranberries - 3 ½ oz crumbled goat cheese or shaved Parmesan - 1 large ripe pear or apple, thinly sliced

Champagne Vinaigrette: - 4 tablespoons Champagne vinegar (or white wine vinegar) - 1 tablespoon Dijon mustard - 1 teaspoon honey - 1 small shallot, very finely minced - ½ cup extra virgin olive oil - Salt and cracked black pepper

Candied Pecans: Toss 5 ¼ oz pecan halves with 2 tablespoons sugar, 1 tablespoon butter, and a pinch of cayenne and salt in a skillet over medium heat. Stir constantly until sugar caramelizes around the nuts, about 4 minutes. Spread on parchment to cool completely. Store in an airtight container for up to 2 weeks.

Vinaigrette: Whisk vinegar, Dijon, honey, and shallot together. Slowly drizzle in olive oil while whisking to emulsify. Season generously. Taste and adjust — it should be bright and slightly sweet.

Assembly: Dress greens lightly with vinaigrette just before serving. Arrange on a large platter or in a wide bowl. Scatter candied pecans, cranberries, and cheese. Fan pear or apple slices across the top.

Pro Tips: For a buffet, keep greens and dressing separate and dress at the last moment — pre-dressed salads wilt quickly. The candied pecans and vinaigrette can both be made a week ahead.