Arugula Pear Salad with Candied Pecans
A delicious combination of peppery greens, sweet fruit, creamy cheese, crunchy nuts and a zesty homemade vinaigrette that ties it all together.
Servings: 6
Ingredients
- 10 ounces Arugula (about 10 cups)
- 2 Pears (sliced)
- 1/2 to 3/4 cup Shaved Gouda Cheese
- 1 cup Candied Pecans
Dressing:
- 1/2 cup Olive Oil
- 2 Tablespoons White Wine Vinegar
- 3 Tablespoons Fresh Lemon Juice
- 2 teaspoons Dijon Mustard
- 1/4 teaspoon Garlic Powder (or 2 garlic cloves)
- 2 Tablespoons Honey
- 1 1/4 teaspoons Salt
- 1/4 teaspoon Pepper
Candied Pecans:
- 1 cup Pecans
- 1/4 cup Sugar
- 1 Tablespoon Water
Instructions
Candied Pecans:
- Place a skillet over medium heat. Combine sugar, water, and a pinch of salt. Stir until the sugar begins to melt. Stir in pecans. Continue stirring almost constantly until the nuts are glossy and slightly caramelized, about 3–5 minutes. Spread the nuts out on a parchment or wax-paper-lined baking sheet and let them cool completely. Once cooled, leave them whole or chop into bite-size pieces for easy sprinkling.
- Make the homemade salad dressing. In a bowl, whisk together olive oil, white wine vinegar, lemon juice, dijon mustard, garlic powder, salt, pepper, and honey until perfectly smooth.
- In a large salad bowl, add the arugula. Top with sliced pears and gouda cheese. Toss in candied pecans.
- When ready to serve, toss with dressing and serve immediately.
