For the Art in Bloom dinner at the North Carolina Museum of Art, I created this Spring Greens Salad with Three-Berry Vinaigrette, Fig, Honey Chèvre, and Candied Pecans as a light yet deeply flavorful course—a true reflection of spring’s natural beauty.

A mix of delicate spring greens formed the base, offering a crisp, peppery contrast to the luscious fresh berries scattered throughout. A three-berry vinaigrette, made from raspberries, blueberries, and blackberries, provided a vibrant tang that balanced the richness of honey-whipped chèvre, which added a creamy, floral sweetness. Fresh figs deepened the flavor with their soft, caramel-like notes, while candied pecans brought a satisfying crunch.

This dish was designed to be both bright and indulgent, with a play of textures and flavors that felt at once fresh, luxurious, and perfectly in tune with the season. A simple, elegant celebration of spring’s bounty.