Make the vinaigrette: In a small bowl or jar, combine olive oil, fresh lemon juice, honey, Dijon mustard, a pinch of salt, and a few grinds of black pepper. Whisk or shake until emulsified and balanced.

Toast the nuts: Heat a small dry skillet over medium heat. Add the pecans or walnuts and toast for 2-3 minutes, stirring constantly, until fragrant and lightly browned. Remove from heat to cool.

Prep the produce: Rinse and gently spin the greens dry. Slice the avocado and onion thinly. If using frozen blackberries, thaw and drain them briefly on paper towel.

Place the greens in a large bowl. Add blackberries, avocado slices, red onion, crumbled goat cheese, and toasted nuts.

Drizzle about half the vinaigrette over the salad and toss gently to coat. Aim to lightly dress so the components keep their textures.

Plate immediately and finish with freshly cracked black pepper. Offer extra dressing at the table.