Arugula Salad With Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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An exotic combination of ingredients, great for guests, wonderful in your lunch. Packed with a variety of nutritious elements to treat your taste buds. If you like goat cheese, you can used shredded goat cheese instead of blue. Read more . If blue is too much for you, try Edam or Gouda. Ingredients:
praline |
1/3 cup pecans, chopped fine |
1/2 teaspoon salt |
1/8 teaspoon cayenne, or to taste |
3 tablespoons sugar |
dressing |
1 teaspoon dijon mustard |
1/4 cup sherry wine vinegar |
3/4 cup extra-virgin olive oil |
salad |
6 cups washed and spun dry arugula |
1/4 pound blue cheese, coarsely crumbled |
1/3 cup dried cranberries |
Directions:
1. To make the praline:
2. In a bowl stir together pecans, salt, and cayenne. In a dry, small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted. Cook, without stirring or swirling the skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine.
3. To make the dressing:
4. In a bowl whisk together mustard, vinegar and salt and pepper to taste. Slowly whisk in the oil in a stream.
5. To make the salad:
6. In a large bowl, toss arugula, blue cheese, cranberries, praline and enough of the dressing to just coat the leaves.
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