Pecan Goat Cheese Salad

Toast ¾ cup Worth Pecan Halves in a dry skillet over medium heat for 3–4 minutes, stirring occasionally, until fragrant and lightly golden. Remove from heat and let cool completely.

In a small jar or bowl whisk together balsamic vinegar, honey, olive oil, Dijon mustard, and minced garlic. Season with salt and pepper. Taste and adjust — add a little more honey if you want it sweeter, more balsamic if you want it sharper. Set aside.

Hull and slice the strawberries. Thinly slice the cucumber and red onion. If the red onion feels too sharp, soak the slices in cold water for 5 minutes and pat dry — it takes the edge off while keeping the flavor.

Spread spring greens across a large serving platter or bowl. Scatter the strawberries, cucumber, and red onion over the greens. Crumble goat cheese generously across the top. Finish with the toasted pecan halves.

Drizzle the honey-balsamic dressing over the salad just before serving. Toss lightly or serve undressed with dressing on the side. Serve immediately.