California Recipe

Toast and candy pecans

Place a small nonstick skillet over medium heat. Add pecan halves and toast, stirring frequently, for about 2 minutes until fragrant. Add butter and sugar and continue to cook, stirring constantly, until sugar melts and coats the pecans, about 1 minute more. Immediately transfer pecans to a piece of parchment or a plate to cool and separate. Sprinkle with a pinch of salt. Once cooled, coarsely chop and set aside.

Make vinaigrette

Place raspberries in a small bowl or jar and mash lightly with a fork to break them down. Add walnut oil, olive oil, red wine vinegar, honey, Dijon mustard, salt, and black pepper. Whisk vigorously (or shake in a sealed jar) until emulsified and smooth. If the dressing is too thick or too tart, add up to 2 teaspoons of water, 1/2 teaspoon at a time, to reach desired consistency and balance. Taste and adjust seasoning; add a touch more honey for sweetness or a pinch more salt if needed. Strain through a fine mesh sieve if you prefer a smooth vinaigrette (optional).

Prepare salad components: rinse and thoroughly spin or pat dry the mixed greens. Halve the cherry tomatoes. If you prepared candied pecans fresh, ensure they are cooled and coarsely chopped. Crumble the Gorgonzola into small pieces.

Assemble the salad: divide the mixed greens evenly between two plates or bowls (about 2 cups per serving). Scatter halved tomatoes over the greens. Sprinkle crumbled Gorgonzola and candied pecans across each portion.

Dress and serve: drizzle about 1 tablespoon of the raspberry walnut vinaigrette over each portion (adjust to taste). Toss gently to combine, or leave lightly dressed if preferred. Serve immediately.