Berry Arugula Salad with Tumeric Orange Vinaigrette
(N.B I Subbed Arugula for Rocket)
INGREDIENTS
·
Candied Pecans
·
1 pound whole pecans
·
2 egg whites
·
1 cup confectioners' sugar
·
1 teaspoon salt
·
1 teaspoon cinnamon
·
1/4 teaspoon cayenne pepper
·
Tumeric Orange Vinaigrette
·
1/2 large orange, peeled and segmented
·
1 tablespoon honey
·
1-1/2 teaspoons balsamic vinegar
·
1 teaspoon dijon mustard
·
1 teaspoon ground tumeric
·
1/2 teaspoon chopped garlic
·
6 tablespoons extra-virgin olive oil
·
Salt and pepper to taste
·
Salad
·
4 cups fresh baby arugula
·
3/4 cup Driscoll's Blueberries
·
3/4 cup Driscoll's Raspberries
·
4 ounces soft goat cheese
·
1 cup Candied Pecans (see recipe above)
·
Basalmic-Orange Vinaigrette (see recipe above)
INSTRUCTIONS
Candied Pecans
1.
Preheat oven to 300 degrees.
2.
In mixing bowl, whisk together the egg whites,
sugar, cinnamon, and cayenne pepper. Whisk until frothy, then, place pecans in
egg white mixture and coat generously.
3.
Arrange a baking sheet pan with parchment paper
or aluminum foil. Spray or grease the pan with oil, then spread the pecans on
the pan evenly.
4.
Sprinkle
with the salt, then bake for 20-25 minutes, or until golden brown, tossing
every 5 minutes. Cool for 1 hour and store in plastic or glass container until
ready to use. (Note: These are great during the holidays and always a great
snack)
Tumeric Orange
Vinaigrette
1.
Place all ingredients except oil into a blender.
Blend on medium for 10-15 seconds until all ingredients are combined. With
blender running, slowly drizzle in the Olive Oil. Then, finish with Salt and
Pepper. Store in glass or plastic container in refrigerator until ready to use.
Salad
1.
Arrange
the arugula among 4 salad plates. Place blueberries and raspberries on top of
arugula. Then, crumble goat cheese and pecans over the salad, drizzle with
vinaigrette and serve immediately.
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