14 WAC Magazine | wac.net
taste
arugula salad
Arugula
Salad
Salad Ingredients
• 5 oz. arugula
• 4 oz. cotija cheese crumbles
• 1 C. candied pecans
Vinaigrette Ingredients
• 1 shallot, diced
• ¾ C. orange juice
• 2 T. apple cider vinegar
• ¼ C. extra virgin olive oil
• 1 T. Dijon mustard
• Salt and black pepper
Instructions
In a medium skillet, combine the shallot,
orange juice, and cider vinegar. Bring to
a simmer over medium heat and cook
until reduced to a quarter cup of liquid,
about 20–30 minutes. Pour into a bowl
and whisk in the olive oil and Dijon
mustard. Season to taste with salt and
black pepper. Set aside.
In a large bowl, toss together the
arugula, cotija cheese, and pecans.
Toss with the vinaigrette right before
serving. May also be plated with roasted
tomatoes, as shown.
Serves four.
—Note: It's easy to make your own
candied pecans using the nuts, brown
sugar, maple syrup, and a pinch of
sea salt.
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This salad, one of our wedding menu selections,
combines the peppery pop of arugula with the
sweet crunch of candied pecans. Recently made
popular as a gourmet pizza topping, arugula is a
delicious green available year-round and grown
easily in any backyard garden. This recipe will
impress with its flavor and texture combination.
