This salad is the perfect blend of flavors — salty blue cheese, sweet caramelized pecans and a tart lemon vinaigrette. Print Arugula Salad with Apples, Caramelized Pecans & Blue Cheese Yield: Serves 4 Ingredients Caramelized Pecans ½ cup brown sugar 1 tablespoon water 1 ½ cups pecans halves Lemon Vinaigrette 3 tablespoons lemon juice 1 heaping teaspoon Dijon mustard
1 tablespoon chopped shallots
¼ teaspoons dried sage
½ cup olive oil
Salt and pepper, to taste
4 cups arugula, rinsed and patted dry
Half an apple, thinly-sliced
1/4 cup crumbled blue cheese
Make Caramelized Pecans
Preheat oven to 325° Fahrenheit. Line a baking sheet with foil, then lightly spray the foil with non-stock spray.
Combine the brown sugar and water in a medium pot. Heat over medium heat, stirring frequently, until the sugar dissolves. Turn off the heat and stir in the pecans. Continue stirring the nuts until they are evenly coated with the caramel.
Pour the nuts onto the prepared baking sheet, using a spatula or wooden spoon to spread them out evenly. Place the baking sheet in the oven and bake until the caramel thickens and nuts are dark brown, about 10 minutes. Remove the nuts from the oven and let cool on a wire rack. Remove the cooled nuts from the sheet tray and break them into small bite-sized pieces.
Make Lemon Vinaigrette
Combine the lemon juice, mustard,shallots and sage in a small bowl.Gradually pour in the olive oil in a slow, steady stream, whisking constantly until the vinaigrette thickens. Season to taste with salt and pepper.
Combine all of the ingredients, except for the vinaigrette, in a medium bowl. Toss, adding just enough vinaigrette to evenly coat the salad. Serve immediately.
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