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Praline Topping: 1/3 cup coarsely chopped pecans 1/2 teaspoon Kosher salt 1/8 teaspoon cayenne pepper 3 tablespoons sugar Salad: 8 cups loosely packed Arugula 3/4 cup coarsely grated Gouda, Manchego, Asiago, or Parmigiano-Reggiano cheese 1/3 cup dried cranberries Dressing: 1/2 teaspoon grainy Dijon mustard 2 tablespoons red wine vinegar 6 tablespoons extra virgin olive oil Kosher salt and freshly ground pepper Praline Topping: Lightly oil a large baking sheet. Toss pecans with salt and cayenne in small bowl. Place the sugar in a heavy saucepan and cook over medium-high heat, stirring gently until, sugar starts to melt. Stop stirring and continue cooking, swirling the pan often, until sugar cooks to a dark golden caramel. Add pecan mixture and carefully stir to coat nuts with caramel. Pour on baking sheet and spread evenly with a knife. Cool completely. Crack the praline into pieces; finely chop. Salad: Arrange Arugula in a large serving bowl. Sprinkle with cheese, cranberries, and praline topping. Toss with just enough dressing to thoroughly coat leaves. Dressing: Whisk vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in olive oil to form a smooth dressing. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |