Ski season is over. At least for me it is. I know some diehards are still out there tearing up the slopes at the few resorts that stay open almost year-round, but I’m ready to hang up the Völkls and wash the Gore-Tex when April rolls around. I’m not saying I’m not a diehard skier. Okay maybe I am saying that. Yes, I am definitely saying that. I’m not a diehard skier.

Wow, that was surprisingly hard for me to admit. Much of my life has revolved around skiing, and being a skier is big part of my identity. I was an editor of a ski magazine. I traveled all over the world to report articles about skiing. I attend snow-sports trade shows. I even own a style guide for skiing-specific terms that are not addressed by the Associated Press. My husband and I have spent the last 15 years hauling our kids and all their crap (er, gear) to the mountains every weekend in order to teach them to ski and, we hope, instill a love of skiing in them.

And yet. These days, unless it’s a powder day, I’m content with fewer runs and longer lunches. (I’ve always liked long lunches.) And even my truly-hardcore husband will occasionally agree to lunch in the village — but only if the snow is hard and the light is flat. The restaurants at the base of Vail are not cheap, but when you compare the prices to the on-mountain options, they all of a sudden seem reasonable. (I really am getting ready to talk about the recipe I’m sharing today, promise.)

I especially like the Chop House. Admittedly we started going there for aprés-ski, specifically for a warm drink called the Butterfinger, which contains a magical combination of schnapps and Godiva liqueur, and I will tell you is about the best thing you can have when you’re legs feel like Jell-O and your chin is encrusted with ice. But we’ve kept coming back to the Chop House (in the summer we love it aprés-hike) for the salads, especially the Signature Salad, which I love so much I miss it during the week and had to try to recreate it.

I’m actually pretty proud of my version, if only because it’s maybe the closest I’ve ever come to replicating a restaurant dish exactly. I tried it first with raw pecans instead of candied, and it was fine but not quite as delicious. It’s super easy to make the candied pecans so I highly recommend you don’t skip that step. Making this a complete meal is as simple as adding some shredded chicken or grilled shrimp.

Copycat Chop House Salad
Ingredients
1/2 lb. pecan pieces (you won’t need a half pound of pecans for the salad, but I figure as long as you’re making them, you might as well make extra because they are delicious)
1/3 cup sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1 egg white
1 head butter lettuce
1 pint strawberries, hulled and cut into bite-sized pieces
1 avocado, cubed
4 oz. crumbled goat cheese

For the dressing
1 garlic clove, finely chopped
2 tbs. dijon Mustard
1/4 cup champagne vinegar
2 tbs. fresh lemon juice (juice of 1/2 lemon)
2 tbs. honey
Salt & pepper
1/2 cup extra virgin olive oil

Make the candied pecans: Preheat oven to 250 degrees. Mix sugar, cinnamon, and salt in a bowl. Whisk egg white and 1 tbs. water together in a separate bowl until frothy. Toss pecans into the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet. Bake, stirring every 5 minutes, until pecans are evenly browned, about 25 mins. Allow to cool. In the meantime make the dressing: Whisk together the garlic, mustard, vinegar, lemon juice, honey, salt & pepper in a bowl. Slowly whisk in the olive oil until the dressing is emulsified. Tear the lettuce and place in a large (larger than you think you need) bowl. Add the strawberries, avocado, goat cheese, and about 4 oz. of the pecans. Drizzle on the dressing and toss gently.