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Recipe Name: Arugula Salad With Goat Cheese Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1/3 Cup(s) Pecans, chopped fine
1/2 Teaspoon(s) Salt
1/8 Teaspoon(s) Cayenne, or to taste
3 Tablespoon(s) Sugar
1 Teaspoon(s) Dijon mustard
1/4 Cup(s) Sherry wine vinegar
3/4 Cup(s) Extra-virgin olive oil
6 Cup(s) Washed and spun dry arugula
1/4 Pound(s) Aged goat cheese, coarsely
1/3 Cup(s) Dried cranberries
To make the praline: In a bowl stir together pecans, salt, and
cayenne. In a dry, small heavy skillet or saucepan cook sugar over
moderate heat, stirring with a fork, until melted. Cook, without
stirring or swirling the skillet or pan, until a golden caramel. Add
pecan mixture and stir to coat nuts with caramel. Spoon praline onto a
sheet of foil and cool. Transfer praline to a cutting board and chop
fine. To make the dressing: In a bowl whisk together mustard, vinegar
and salt and pepper to taste. Slowly whisk in the oil in a stream. To
make the salad: In a large bowl, toss arugula, goat cheese,
cranberries, praline and enough of the dressing to just coat the
leaves. Serves 6 Spencer Christian's Wine Selection:For the
vegetarian recipes, I recommend a relatively light red wine, but one
that has enough spiciness to stand up to ginger, pumpkin seeds or goat
cheese. Any decent pinot noir in the $18-$30 range would be fine. Two
particularly good choices: one made by a vineyard called Jed Steele
and the other by Fess Parker Vineyards in Santa Barbara County, Calif.
Converted by MC_Buster. NOTES : From GMA Food Correspondent Sara
Moulton Recipe by: Good Morning America Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1812
Calories From Fat: 676
Total Fat: 78.2g
Cholesterol: 149.7mg
Sodium: 3833.9mg
Potassium: 465.3mg
Carbohydrates: 212.3g
Fiber: 16.6g
Sugar: 40.7g
Protein: 69g

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