Autumn Arugula Salad with Fig Vinaigrette
Autumn Arugula Salad with Fig Vinaigrette
Salads
Ingredients
- ½ cup whole pecans
- 1 ½ tablespoons brown sugar
- ½ teaspoon chipotle chili powder
- Kosher salt and freshly ground black pepper
- ¼ cup Fustini's Fig balsamic
- 2 to 3 tablespoons Harwood Gold Fig Paste
- 2 garlic cloves finely minced or pressed
- 1 pinch red pepper flakes
- kosher salt and pepper
- ½ cup Fustini's Meyer Lemon olive oil
- 6 to 8 cups of baby arugula and/or spring greens
- kosher salt and pepper
- 1 honeycrisp apple thinly sliced
- ⅓ cup dried tart cherries or cranberries
- 2 to 3 ounces goat cheese crumbled
Directions
- To make the pecans, heat the pecans in a nonstick skillet over medium-low heat. Stir in the sugar, chili powder, and a pinch of salt and pepper and cook, stirring often, until the sugar melts and is caramel-ly, coating all of the pecans - about 6 to 8 minutes. Don&rsquo,t take your eyes off of this as they can burn quickly! Transfer the pecans to a piece of parchment paper to let them cool. Break them into pieces if they are clumped - you can also chop them too.
- Whisk together the vinegar, paste, garlic, red pepper flakes, and a big pinch of salt and pepper. Whisk in the olive oil until emulsified. This can be stored in the fridge in a sealed container for about a week!
- Toss the greens with 3/4 of the dressing, a big pinch of salt and pepper in a large bowl. Top with the thinly sliced apple, tart cherries, goat cheese, and pecans. Drizzle all over with the remaining dressing! Serve!
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