Arugula w/ Candied Pecans & Pomegranate Seeds
for dressing & salad:
1 1/2 teaspoons red wine vinegar
1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar
freshly ground pepper
6 tablespoons extra virgin olive oil
1 bag pre-washed arugula
1/2 cup pomegranate seeds, from 1 medium pomegranate
for candied nuts:
1/3 cup pecans, toasted and roughly chopped
1 tbsp sugar
1/4 tsp salt
1 tsp olive oil
For candied pecans, put oven rack in middle position and preheat oven to 350°F. Toast nuts in a small shallow baking pan until fragrant and a few shades darker, about 5 minutes. While nuts toast, in a small bowl, stir together sugar, salt and oil. Toss in toasted nuts. In a small skillet over moderate heat, add walnuts and sugar mixture and cook, stirring regularly, until sugar caramelizes (melts like caramel) and coats nuts, about 5 minutes. Transfer nuts to a piece of parchment paper and cool. Break walnuts apart.
In medium bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with candied pecans and pomegranate seeds and serve.
Makes 4-6 servings.
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