Description
A sophisticated salad featuring peppery arugula, creamy goat cheese, and homemade candied pecans tossed in a tangy balsamic vinaigrette.
Ingredients
Scale
- 5 oz fresh baby arugula
- 4 oz goat cheese, crumbled
- 1/2 cup pecan halves
- 2 tablespoons brown sugar
- 1 pinch salt
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon black pepper
Instructions
- Place pecans, brown sugar, and a pinch of salt in a skillet over medium heat. Stir constantly for 3-5 minutes until sugar is melted and pecans are glazed. Spread on parchment paper to cool completely.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper until emulsified.
- Wash and thoroughly dry the arugula using a salad spinner.
- Place arugula in a large bowl and drizzle with the balsamic vinaigrette. Toss gently to coat.
- Top the dressed arugula with crumbled goat cheese and the cooled candied pecans.
- Gently fold the toppings into the greens once or twice and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Assembly
- Cuisine: American