1-First, preheat your oven to 350 degrees F. In a small bowl, whisk together 3 tablespoons of brown sugar and 3 tablespoons of hot water, then toss in 1 cup of shelled hazelnuts to coat them evenly. Spread the mixture on a baking sheet lined with parchment or a silicone mat and bake for 12 to 15 minutes until the hazelnuts are crisp. Once cooled, break them into pieces and roughly chop for that ideal crunch.

2-Next, preheat your grill to medium heat. Take 2 cups of pitted and halved cherries and toss them with 2 tablespoons of balsamic dressing in a bowl. Place the cherries on a grill pan and cook for about 5 minutes, turning them occasionally until they become tender and develop a nice char. This step really brings out their sweetness and adds a smoky depth to the salad.

3-Now, in a large bowl, combine 8 to 10 cups of mixed salad greens with the grilled cherries, 1 cup of blueberries, 4 ounces of crumbled goat cheese, and the candied hazelnuts. Drizzle with additional balsamic dressing and give it a gentle toss to mix everything together. Serve it right away to enjoy the fresh textures and vibrant flavors at their best.