Food recipes
Arugula Salad with Goat Cheese
Arugula Salad with Goat Cheese
Ingredients:
Pecans
Salt
Cayenne pepper
Sugar
Prepared mustard
Red wine vinegar
Olive oil
Arugula
Soft goat cheese
Dried cranberries
Directions:
1. To make the praline:In a bowl stir together pecans, salt, and cayenne.
2. In a dry, small heavy skillet or possibly saucepan cook sugar over moderate heat, stirring with a fork, till melted.
3. Cook, without stirring or possibly swirling the skillet or possibly pan, till a golden brown caramel.
4. Add in pecan mix and stir to coat nuts with caramel.
5. Spoon praline onto a sheet of foil and cold.
6. Transfer praline to a cutting board and chop fine.
7. To make the dressing:In a bowl whisk together mustard, vinegar and salt and pepper to taste.
8. Slowly whisk in the oil in a stream.
9. To make the salad:In a large bowl, toss arugula, goat cheese, cranberries, praline and sufficient of the dressing to just coat the leaves.
10. Serves 6 Spencer Christian's Wine Selection:For the vegetarian recipes, I recommend a relatively light red wine, but one which has sufficient spiciness to stand up to ginger, pumpkin seeds or possibly goat cheese. Any decent pinot noir in the $18-$30 range would be fine.
11. Two particularly good choices: one made by a vineyard called Jed Steele and the other by Fess Parker Vineyards in Santa Barbara County, Calif.
Ingredients:
Pecans
Salt
Cayenne pepper
Sugar
Prepared mustard
Red wine vinegar
Olive oil
Arugula
Soft goat cheese
Dried cranberries
Directions:
1. To make the praline:In a bowl stir together pecans, salt, and cayenne.
2. In a dry, small heavy skillet or possibly saucepan cook sugar over moderate heat, stirring with a fork, till melted.
3. Cook, without stirring or possibly swirling the skillet or possibly pan, till a golden brown caramel.
4. Add in pecan mix and stir to coat nuts with caramel.
5. Spoon praline onto a sheet of foil and cold.
6. Transfer praline to a cutting board and chop fine.
7. To make the dressing:In a bowl whisk together mustard, vinegar and salt and pepper to taste.
8. Slowly whisk in the oil in a stream.
9. To make the salad:In a large bowl, toss arugula, goat cheese, cranberries, praline and sufficient of the dressing to just coat the leaves.
10. Serves 6 Spencer Christian's Wine Selection:For the vegetarian recipes, I recommend a relatively light red wine, but one which has sufficient spiciness to stand up to ginger, pumpkin seeds or possibly goat cheese. Any decent pinot noir in the $18-$30 range would be fine.
11. Two particularly good choices: one made by a vineyard called Jed Steele and the other by Fess Parker Vineyards in Santa Barbara County, Calif.
Printed from https://recipe.bluelayer.org/recipe/46935/arugula-salad-with-goat-cheese