Ingredients:

  • 5 oz Mixed Baby Greens (Spring Mix or Arugula)
  • 1 pint Fresh Strawberries (hulled and quartered)
  • 4 oz Gorgonzola Cheese (crumbled)
  • 1/2 cup Pecans (for toasting/candying)
  • 1/4 small Red Onion (very thinly sliced)
  • 1 tbsp Unsalted Butter (for pecans)
  • 2 tbsp Brown Sugar (packed, for pecans)
  • 1/8 tsp Salt (for pecans)
  • 1/2 cup Extra Virgin Olive Oil
  • 3 tbsp White Wine Vinegar
  • 2 tbsp Granulated Sugar or Honey (for dressing)
  • 1 tsp Dijon Mustard
  • 1 1/2 tsp Poppy Seeds
  • 1/2 tsp Salt (for dressing)
  • 1/4 tsp Black Pepper (freshly ground)

Instructions:

  1. Prepare the Pecans (Optional): Heat butter in a skillet over medium heat. Add pecans, brown sugar, and a pinch of salt. Stir constantly for 3–5 minutes until the sugar melts and coats the nuts evenly. Immediately transfer to parchment paper to cool completely.
  2. Prepare Produce: Thoroughly wash and dry the mixed greens. Hull and quarter the strawberries. Very finely slice or mince the red onion.
  3. Make the Dressing: In a jar, combine the olive oil, white wine vinegar, sugar/honey, Dijon mustard, poppy seeds, salt, and pepper. Seal the jar tightly and shake vigorously until the mixture is fully emulsified. Taste and adjust seasoning if necessary.
  4. Assemble the Base: In a large mixing bowl, gently toss the dry mixed greens with about half of the prepared dressing until lightly coated.
  5. Layer the Toppings: Distribute the dressed greens onto serving plates. Artfully arrange the sliced strawberries and minced red onion over the greens.
  6. Finish and Serve: Sprinkle generously with the crumbled Gorgonzola cheese and the cooled candied pecans. Drizzle any remaining dressing over the top, adding a final grind of black pepper just before serving. Serve immediately.