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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

8 cups loosely packed Arugula
3/4 cup coarsely grated Gouda, Manchego, Asiago, or
Parmigiano-Reggiano cheese
1/3 cup dried cranberries

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.

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