Line a small baking sheet or plate with parchment. In a small nonstick skillet over medium heat, add the pecans and toast 2–3 minutes, stirring, until fragrant. Add the butter and sugar and continue stirring until sugar melts and coats the nuts, about 1–2 minutes. Sprinkle with sea salt and transfer immediately to the prepared sheet to cool and harden. Once cool, break any clumps into bite-sized pieces.

Bourbon Apples

Sauté Apples

In a medium skillet over medium heat, melt 1 tbsp butter. Add the sliced apples, sprinkle with brown sugar and cinnamon, and sauté 3–4 minutes until they begin to soften but still hold shape. Add the lemon juice and a pinch of salt and stir. Remove skillet from heat, add the bourbon, and carefully return to heat to let alcohol briefly flame off or simmer 30 seconds; stir to coat. Transfer apples to a plate and let cool slightly.

Goat Cheese Croquettes

Form Croquettes

In a bowl, combine goat cheese, cream cheese (if using), honey, black pepper, and 1 tbsp flour. Mix until homogenous and chill 10–15 minutes so mixture firms slightly. Using a tablespoon or small cookie scoop, form 12–14 bite-sized balls and place on a parchment-lined tray. Chill again 10 minutes.

Bread and Fry

Set out three shallow dishes: flour (lightly seasoned), beaten egg, and panko breadcrumbs. Roll each chilled cheese ball lightly in flour, then dip in egg, then press into panko to coat. Heat 2 tbsp olive oil in a skillet over medium heat. Fry croquettes 1–2 minutes per side until golden — work in batches to avoid crowding. Transfer to a paper towel-lined plate and keep warm.

Epic Golden Dressing

Make Dressing

In a small bowl or jar, combine apple cider vinegar, Dijon, honey, lemon juice, minced shallot, thyme, salt and pepper. Whisk while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning—add more honey for sweetness, vinegar for brightness, or a pinch more salt as needed.

Assemble Salad

In a large bowl, gently toss together arugula, baby spinach, and microgreens (if using). Add about two-thirds of the dressing and toss lightly to coat—add more dressing sparingly to avoid wilting. Scatter candied pecan pieces over the greens.

Arrange the bourbon apples over the salad in clusters. Place goat cheese croquettes on top (3–4 per serving) and sprinkle extra crumbled goat cheese and micro basil/herbs. Finish with a light drizzle of remaining dressing and a few extra cracks of black pepper.

Serve immediately while croquettes are warm and apples slightly warm for the best contrast of temperatures and textures.