Instructions

1. Make the candied pecans: with oven rack in centre of oven, preheat oven to 350° F. Line a baking sheet with parchment paper and lightly butter the parchment.
2. In a microwaveable bowl, stir together butter, sugar, corn syrup, spices, and salt. Microwave on high for 45 seconds. Carefully remove from microwave and add nuts, stirring to coat. Spread nuts in a single layer on the prepared baking sheet, separating any clumps.
3. Bake, stirring nuts once with a spatula halfway through baking, until golden and bubbling, about 8-10 minutes. Cool on baking sheet on a rack for 30 minutes, then break into small clusters with your hands.
4. Candied nuts keep in an airtight container at room temperature 1 week.
5. Wash arugula, spinach and mixed greens, then spin dry. Place in a bowl and toss together. Set aside.
6. In a small bowl, whisk balsamic vinegar with olive oil and salt and pepper.
7. Drizzle dressing over greens and toss to evenly coat. Arrange a nest of greens on each plate. Divide peaches and cherries among salads. Crumble 2 tablespoons goat cheese evenly over top of each salad. Sprinkle with candied pecans. Serve immediately.