Optional: Toast pecans—see note 1.
Juice lemon to get 1-½ teaspoons lemon juice. Whisk lemon juice with all dressing ingredients in a small bowl until smooth. Season to taste (I add ¼ teaspoon salt and ⅛ teaspoon pepper).
Combine the salad ingredients in a large bowl. Scrape every bit of dressing on top and toss well. Taste and adjust to personal preference.
Enjoy! Serve as sandwiches, in lettuce wraps, with crackers, etc.
