Food, Salads

Arugula, Manchego & Apple Salad with Toasty Pecan Vinaigrette – Recipe!

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Arugula and apples is a nice combination of flavors because the bitterness of the greens pairs nicely with sweet seasonal apples. There are so many varieties of apples and I think it is a matter of preference when choosing what apples work  best in this salad, but I prefer a crisp apple for great texture and a bit of crunch.

The vinaigrette in this recipe is made in a skillet by first, toasting the pecans over direct heat and adding a little lemon, agave and vinegar.  The mild tang of the dressing makes the pecans pop with flavor and when poured directly over the salad, slightly wilt the greens.  To finish, I shave fresh Manchego cheese over the top and serve it family style.  It doesn’t get much better than that.

Ingredients

5 cups arugula, washed and dried

2 apples, peeled, cored and sliced thinly

1/2 cup raw pecans

1 sprig rosemary

1 clove garlic

1 lemon

2 teaspoons agave nectar

2 tablespoons red wine vinegar

2 ounces Manchego cheese

1/3 cup olive oil

salt

pepper

(Serves 4)

To Prepare:

1.  In a large skillet, add 1/3 cup olive oil over medium heat.  Then, add the rosemary and clove of garlic and cook for 1 minute — infusing the oil.

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2.  Then, add the pecans and stir to combine.  Toast the pecans in the oil for 2-4 minutes or until deep golden brown.

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3.  Remove the rosemary and garlic and turn the heat to low.

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4.  Next, squeeze the juice from the lemon and be careful about the steam!

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5.  Then, add the agave and vinegar and stir to combine.

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6.  Add a pinch of salt and pepper to the dressing and turn the heat to simmer, keep warm while preparing the salad.  Arrange the arugula on a large platter or in a bowl.  Place the apples slices on top of the greens.

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6.  Pour the warm dressing over the arugula and apples.  Top the entire salad with the shaved Manchego cheese.

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7.  Serve the Arugula, Manchego & Apple Salad.  Enjoy!

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