Green Jacket Salad
Every table needs balance—and this is mine. The Green Jacket Salad is bright, fresh, and bold enough to stand up next to all that smokey, rich flavor on the plate.
Ingredients
For the Salad:
- Mixed greens
- ¼ cup goat cheese crumbles
- ¼ cup chopped pecans
- ¼ cup sliced strawberries
- ¼ red onion, thinly sliced
- Honey-Dijon vinaigrette (store-bought or homemade—recipe below)
For the Honey-Dijon Vinaigrette:
- ¼ cup olive oil
- 2 tbsp champagne vinegar (or white wine vinegar)
- 1 tbsp Dijon mustard
- 1 tbsp honey
- ½ tsp kosher salt
- ¼ tsp black pepper
- Optional: 1 small garlic clove, finely grated or minced
Instructions
To Assemble the Salad:
- In a large bowl, combine greens, goat cheese, pecans, strawberries, and red onion.
- Drizzle with honey-Dijon vinaigrette just before serving.
- Toss gently to coat without bruising the greens. Plate it up and serve fresh.
To Make the Honey-Dijon Vinaigrette:
- In a small bowl or mason jar, whisk together vinegar, Dijon, honey, salt, pepper, and garlic (if using).
- Slowly drizzle in the olive oil while whisking to emulsify.
- Taste and adjust—add more honey for sweetness or vinegar for extra brightness if needed.
- Store in the fridge for up to a week. Shake well before each use.
Chef Paddy’s Tips
- Go for a Mix of Greens: Arugula, baby spinach, and butter lettuce together give a balanced bite—peppery, tender, and crisp.
- Toast the Nuts: Always toast your pecans to bring out deeper flavor.
- Use Seasonal Fruit: Fresh strawberries, peaches, or shaved apples add sweetness that sings when it’s in season.
- Balance Your Vinaigrette: Keep it bright and tangy—not overly sweet. A pinch of salt and cracked pepper finishes it right.
- Dress Lightly, Toss Gently: Don’t drown the salad. Toss just before serving for maximum freshness.
- Make It a Meal: Add grilled chicken, bourbon pork slices, or even shrimp if you're feeling bold.
Let’s cook with heart and hustle.
