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.
Arugula and Curried Pecan Salad
Pecan
SaladSide Dish
Appetizer
Gluten FreeVegetarian
prep
10
minscook
5
minsmake
4
servings1 teaspoon
curry powder
1/2 teaspoon
sugar
1 tablespoon
vegetable oil
1/2 cup
Fisher® Pecan Halves
2 tablespoons
sherry vinegar
1 teaspoon
honey
1 teaspoon
Dijon mustard
1/4 teaspoon
kosher salt
1/4 cup
extra-virgin olive oil
5 ounces
arugula
1
orange, peeled, cut into individual segments
2 ounces
Gouda cheese, shaved
Food Safety Instruction
DIRECTIONS
- Mix curry powder and sugar in small bowl. Heat vegetable oil in medium skillet on medium-high heat; add Fisher® Pecans. Cook 2-3 minutes or until darker in color, stirring frequently. Use slotted spoon to transfer nuts into bowl with curry mixture. Toss to coat.
- Whisk vinegar, honey, Dijon and salt in large bowl until blended. Gradually whisk in olive oil. Add arugula; toss to coat with dressing. Stir in oranges, cheese and nuts.
