Arugula, Pecan and Goat Cheese Salad

I just couldn’t resist the lovely looking bunch of arugula sitting in the produce section.  It was so green and vibrantly fresh!  So with that as a salad base what could I pair along with it?  How about some lovely goat cheese and toasted pecans.  I whipped up a simple honey mustard dressing and after tossing it all together was amazed at my creation.  Simple ingredients, yet a big satisfying taste.  This is a great salad to start off your wedding feast or bridal shower.  It also makes for a light lunch entree with some fresh bread; or a nice complement to a vegetarian dinner.  This one’s for you, Karen and Michael.

Arugula, Pecan and Goat Cheese Salad

5 cups of Fresh Arugula leaves, about one bunch

2 oz of crumbled goat cheese

1 cup of pecans, shelled

4-5 tablespoons of honey mustard dressing (recipe to follow)

Pre-heat oven to 350 degrees.

Trim stems from arugula, then wash and thoroughly dry the arugula leaves.

Place pecans in a single layer on baking sheet lined with a silpat pad or parchment paper.  Bake for 5 minutes or until you smell their lovely toastedness wafting from the oven.

Combine the arugula and goat cheese in a large salad bowl.  Once the pecans are cool enough to handle toss them in the bowl.  Add the dressing, toss and serve.

Honey Mustard Dressing

3 tablespoons of canola oil

3 tablespoons of honey

1 teaspoon of dijon mustard

2 tablespoons of freshly squeezed lemon juice

pinch of pink or fine table salt

combine all ingredients in a small bowl and whisk together until emulsified.

Store any left over dressing in the refrigerator for up to a week.

Cheers!
Jill