Arugula Salad with Blue Cheese
From biceps15 16 years ago
- 10 minutes to make
- Serves 6
An exotic combination of ingredients, great for guests, wonderful in your lunch. Packed with a variety of nutritious elements to treat your taste buds. If you like goat cheese, you can used shredded goat cheese instead of blue. Read more If blue is too much for you, try Edam or Gouda. See less
Ingredients
- Praline shopping list
- 1/3 cup pecans, chopped fine shopping list
- 1/2 teaspoon salt shopping list
- 1/8 teaspoon cayenne, or to taste shopping list
- 3 tablespoons sugar shopping list
- Dressing shopping list
- 1 teaspoon Dijon mustard shopping list
- 1/4 cup sherry wine vinegar shopping list
- 3/4 cup extra-virgin olive oil shopping list
- Salad shopping list
- 6 cups washed and spun dry arugula shopping list
- 1/4 pound blue cheese, coarsely crumbled shopping list
- 1/3 cup dried cranberries shopping list
How to make it
- To make the praline:
- In a bowl stir together pecans, salt, and cayenne. In a dry, small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted. Cook, without stirring or swirling the skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. 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, blue cheese, cranberries, praline and enough of the dressing to just coat the leaves.
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