Ingredients Jump to Instructions ↓

  1. For The Praline

  2. 1/3 cup 48g / 1.7oz Pecans - coarsely chopped

  3. 1/2 teaspoon 2 1/2ml Kosher salt

  4. 1/8 teaspoon 0.6ml Cayenne pepper - or more to taste

  5. 3 tablespoons 45ml Sugar

  6. For The Dressing

  7. 1/2 teaspoon 2 1/2ml Grainy Dijon mustard

  8. 2 tablespoons 30ml Red wine vinegar

  9. Kosher salt - to taste

  10. Freshly-ground black pepper - to taste

  11. 6 tablespoons 90ml Extra-virgin olive oil

  12. For The Salad

  13. 8 cups 1896ml Arugula - (loosely packed)

  14. 3/4 cup 177ml Coarsely-grated aged Gouda, Manchego, Asiago, or Parmigiano-Reggiano

  15. 1/3 cup 20g / 0.7oz Dried cherries

Instructions Jump to Ingredients ↑

  1. To make the praline, lightly oil a large baking sheet. Toss the pecans with the salt and cayenne in a small bowl. Place the sugar in a heavy skillet or saucepan and cook over medium heat, stirring gently, until the sugar starts to melt.

  2. Stop stirring and continue cooking, swirling the skillet or pan often, until the sugar cooks to a dark golden caramel. Add the pecan mixture and carefully stir to coat the nuts with caramel. Pour onto the baking sheet and spread evenly with a knife. Cool completely. Crack the praline into pieces, then finely chop on a cutting board.

  3. To prepare the dressing, whisk the mustard, vinegar, salt, and pepper in a small bowl. Slowly whisk in the olive oil to form a smooth dressing. Arrange the arugula in the center of a large serving bowl. Sprinkle on the cheese, cherries, and praline. Toss with just enough of the dressing to thoroughly coat the leaves.


Send feedback