Arugula Salad
Servings 6 servings
Ingredients
- Candied Pecans:
- 1 cup pecan halves
- 1/2 cup light brown sugar
- 3 Tbsp water
- 1/2 tsp salt
- 1 5 oz package baby arugula
- 1 medium Granny Smith apple cored and thinly sliced
- 1 small red onion thinly sliced
- 1/2 cup dried cranberries
- 1/3 cup feta cheese
- 1/4 cup shaved Parmesan
- Honey Lemon Vinaigrette:
- 1/4 cup honey
- 1/4 cup lemon juice
- 1 Tbsp apple cider vinegar
- 2 Tbsp minced sweet onion or shallot
- 1 Tbsp light brown sugar
- 1 medium clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1/3 cup olive oil
Instructions
- Make Pecans: In a large non stick skillet over medium high heat, add pecan halves. Lightly toast while stirring for 1-2 minutes or just until fragrant. Remove from skillet.
- To the skillet add brown sugar, water and salt. Cook over medium until the sugar has completely dissolved and the mixture is bubbly. Add the pecans back to the skillet and toss in the brown sugar mixture, cooking over medium heat for 2-3 minutes until the pecans are fully coated. Remove from heat and spread on parchment paper to cool
- Make the Vinaigrette: Place the honey, lemon juice apple cider vinegar, onion, light brown sugar, garlic clove, salt, black pepper and red pepper flakes into a bowl or stand blender, reserving the olive oil. Whisk until combined.
- Slowly drizzle the olive oil into the bowl (or blender from the top) whisking until emulsified and slightly thickened. This can be done up to 3 days in advance and refrigerated, shake before using.
- Assemble the Arugula Salad: Place arugula, apple, onion and cranberries in a medium bowl. Using tongs, toss with 1/4 cup dressing. Arrange on a large platter and layer 1/2 pecans and 1/2 feta cheese. Repeat layers.
- Garnish with shaved Parmesan, serve extra dressing on the side. Serve immediately.
Notes
How to make the vinaigrette in a stand blender: Place the honey, lemon juice, cider vinegar, salt, garlic, onion, crushed red pepper flakes and black pepper in the blender. Cover and pulse on medium high until combined. On low speed, drizzle the olive oil in slowly in a steady stream through the top blending until emulsified and slightly thickened. Place into a mason jar and chill until serving. Shake well.