This salad looks like it takes forever to make, but it's surprisingly simple and quick! Try this as an opener to a substantial entrée or serve with grilled chicken for spring. Either way, this will quickly become a salad that's welcome at your table.
1 teaspoon curry powder
1/2 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon vegetable oil
1/2 cupFisher® Chef’s Naturals Pecan Halves
2 tablespoons sherry vinegar
1 teaspoon honey
1 teaspoon dijon mustard
1/4 cup extra-virgin olive oil
1 package arugula (5 oz)
1 peeled orange, broken into sections
2 ounces gouda cheese, thinly shaved
Pan fry the pecans: In a small bowl, combine the curry powder and sugar. Heat vegetable oil in a medium skillet over medium-high heat. When the oil is hot, add the Pecans. Gently fry them in the oil until they turn golden brown 2 to 3 minutes. Drain the oil and add the nuts to the curry mixture. Toss to blend; set aside.
Make the dressing: In a large bowl, whisk together the sherry vinegar, honey and Dijon mustard. Whisk in the olive oil, canola oil and salt to taste. Set aside.
Assemble the salad: Toss the arugula in the dressing. Stir in the pecans, orange segments and Gouda cheese. Serve immediately.