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Ingredientes
- 1/3 c. Pecans, minced fine
- 1/2 tsp Salt
- 1/8 tsp Cayenne, or possibly to taste
- 3 Tbsp. Sugar
- 1 tsp Dijon mustard
- 1/4 c. Sherry wine vinegar
- 3/4 c. Extra-virgin extra virgin olive oil
- 6 c. Washed and spun dry arugula
- 1/4 lb Aged goat cheese, coarsely grated
- 1/3 c. Dry cranberries
Direcciones
- 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.
