Arugula Salad
Servings 6 servings
Ingredients
- Candied Pecans:
- 1 cup pecan halves
- ½ cup light brown sugar
- 3 tablespoon water
- ½ teaspoon salt
- 1 5 oz package baby arugula
- 1 medium Granny Smith apple cored and thinly sliced
- 1 small red onion thinly sliced
- ½ cup dried cranberries
- ⅓ cup feta cheese
- ¼ cup shaved Parmesan
- Honey Lemon Vinaigrette:
- ¼ cup honey
- ¼ cup lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoon minced sweet onion or shallot
- 1 tablespoon light brown sugar
- 1 medium clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- ⅓ cup olive oil
Instructions
- To 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
- To make the Vinaigrette: Place the ingredients for the vinaigrette into a bowl, or stand blender, reserving the olive oil. Whisk until combined. Slowly drizzle the olive oil whisking until emulsified and slightly thickened. This can be done up to 3 days in advance and refrigerated, shake before using.
- To assemble the Arugula Salad: Place arugula, apple, onion and cranberries in a medium bowl. Using tongs, toss with ¼ cup dressing. Arrange on a large platter and layer ½ pecans and ½ feta cheese. Repeat.
- 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.