This is by far the best salad that I make at work, though the most time-consuming. Also the best seller.
Starts off with a whole bunch of fresh, crisp spinach and a bit of frisee (4 to 1 ratio). I clean the frisee in ice water if it's dirty, then chop off the bitter green part to leave the more palatable yellow innards. Then I supreme (aka: section) oranges and halve some strawberries. This all gets topped off with candied pecans*, crumbled goat cheese, and a balsamic vinaigrette.
*Making the candied pecans: Raw pecans get mixed in a pot of simple syrup (1:1 ratio of water and sugar) until coated evenly. Then they go off to the deep fryer, which gives them that magnificent texture. They are a disease.