Food recipes
Arugula Salad With Goat Cheese Recipe
Arugula Salad With Goat Cheese Recipe Ingredients: nuts, pecans salt, table spices, pepper, red or cayenne sugars, granulated mustard, prepared, yellow vinegar, red wine oil, olive, salad or cooking arugula, raw chees...
Arugula Salad With Goat Cheese Recipe
Ingredients:
nuts, pecans
salt, table
spices, pepper, red or cayenne
sugars, granulated
mustard, prepared, yellow
vinegar, red wine
oil, olive, salad or cooking
arugula, raw
cheese, goat, soft type
cranberries, dried, sweetened
Directions:
To make the praline:In a bowl stir together pecans, salt, and cayenne.
In a dry, small heavy skillet or possibly saucepan cook sugar over moderate heat, stirring with a fork, till melted.
Cook, without stirring or possibly swirling the skillet or possibly pan, till a golden brown caramel.
Add in pecan mix and stir to coat nuts with caramel.
Spoon praline onto a sheet of foil and cold.
Transfer praline to a cutting board and chop fine.
To make the dressing:In a bowl whisk together mustard, vinegar and salt and pepper to taste.
Slowly whisk in the oil in a stream.
To make the salad:In a large bowl, toss arugula, goat cheese, cranberries, praline and sufficient of the dressing to just coat the leaves.
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.
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:
nuts, pecans
salt, table
spices, pepper, red or cayenne
sugars, granulated
mustard, prepared, yellow
vinegar, red wine
oil, olive, salad or cooking
arugula, raw
cheese, goat, soft type
cranberries, dried, sweetened
Directions:
To make the praline:In a bowl stir together pecans, salt, and cayenne.
In a dry, small heavy skillet or possibly saucepan cook sugar over moderate heat, stirring with a fork, till melted.
Cook, without stirring or possibly swirling the skillet or possibly pan, till a golden brown caramel.
Add in pecan mix and stir to coat nuts with caramel.
Spoon praline onto a sheet of foil and cold.
Transfer praline to a cutting board and chop fine.
To make the dressing:In a bowl whisk together mustard, vinegar and salt and pepper to taste.
Slowly whisk in the oil in a stream.
To make the salad:In a large bowl, toss arugula, goat cheese, cranberries, praline and sufficient of the dressing to just coat the leaves.
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.
Two particularly good choices: one made by a vineyard called Jed Steele and the other by Fess Parker Vineyards in Santa Barbara County, Calif.