Arugula Salad With Goat Cheese, Toasted Pecans And Cranberry Vinaigrette
This refreshing salad combines the peppery bite of arugula with the sweetness of dried cranberries, crunchy pecans, and creamy goat cheese. Tossed in a flavorful cranberry vinaigrette, this vibrant dish is a perfect balance of flavors and textures for a delightful meal.
— Constant Cookbook
Ingredients
- 3/4 cup dried cranberries
- 1 1/2 cups boiling water
- 3 Tbs. fresh orange juice
- 1 1/2 Tbs. cider vinegar
- 1 1/2 tsp. Dijon mustard
- 6 Tbs. canola oil
- 3 Tbs. chopped fresh flat-leaf parsley
- Kosher salt and freshly ground pepper, to taste
- 10 oz. arugula
- 1 1/4 cups pecan halves, toasted
- 5 oz. goat cheese, crumbled
Instructions
- Put the dried cranberries in a small bowl and pour the boiling water over them. Let steep for 10 minutes, then drain.
- In another small bowl, whisk together the orange juice, vinegar and mustard. Slowly whisk in the oil. Fold in the cranberries and parsley, and season with salt and pepper.
- Put the arugula in a large serving bowl. Scatter the pecans and goat cheese over the top. Drizzle with the cranberry vinaigrette and serve immediately. Serves 8 to 10.
- Williams-Sonoma Kitchen.
Comments
No comments found.