Fall Greens with Candied Tomatoes and Pecans

A ridiculously simple and versatile salad to include as the darkness falls earlier and earlier, and your food inevitably grows richer and richer, and you want to keep putting salads on the table.

• fall greens: mustard greens, lettuces, chicories, spinach 

• candied tomatoes (recipe in The Myrtlewood Cookbook) or sundried tomatoes that have been soaked to rehydrate, then covered in oil for a bit

• pecan pieces

• walnut oil

• lemon juice and/or white wine vinegar

Wash, dry and trim the greens. Dress with lemon juice and/or white wine vinegar. Then toss with walnut oil and a handful of chopped pecans (raw is best here). Distribute tomatoes throughout, season with black pepper and flaky salt.  .