Arugula Salad with Sherry Vinaigrette and Candied Pecans
Peppery arugula and salad greens balanced with a slightly sweet sherry vinaigrette dressing and candied pecans.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: Vegetarian
Servings: 4 servings
- ½ cup pecan pieces
- 2 tablespoons sugar
- 2 tablespoons sherry wine vinegar
- ½ teaspoon sea salt
- ¼ teaspoon white pepper
- 1 clove garlic , minced
- 2 teaspoons honey
- 6 tablespoons extra virgin olive oil
- 1 or 2 carrot , peeled into strips
- Arugula leaves , stems removed
- mixed salad greens
In a heavy-bottomed skillet, over medium heat, stir the pecans and sugar until the nuts are toasted and the sugar melts into them. Set aside to cool. Break them apart into pieces.
Make a vinaigrette dressing by whisking the vinegar, salt, pepper, garlic and honey together, then whisking the in the olive oil.
Toss the greens with the carrot strips, candied pecans and the dressing. Arrange on plates.