Arugula and Curried Pecan Salad

This salad looks like it takes forever to make, but it’s surprisingly simple and quick! Try this as an opener to a substantial entrée or serve with grilled chicken for spring. Either way, this will quickly become a salad that’s welcome at your table.

Ingredients

1 teaspoon curry powder

1/2 teaspoon sugar

1/4 teaspoon kosher salt

1 tablespoon vegetable oil

1/2 cup Pecan Halves

2 tablespoons sherry vinegar

1 teaspoon honey

1 teaspoon dijon mustard

1/4 cup extra-virgin olive oil

1 package arugula (5 oz)

1 peeled orange, broken into sections

2 ounces gouda cheese, thinly shaved

Directions

Pan fry the pecans: In a small bowl, combine the curry powder and sugar. Heat vegetable oil in a medium skillet over medium-high heat. When the oil is hot, add the Pecans. Gently fry them in the oil until they turn golden brown 2 to 3 minutes. Drain the oil and add the nuts to the curry mixture. Toss to blend; set aside.

Make the dressing: In a large bowl, whisk together the sherry vinegar, honey and Dijon mustard. Whisk in the olive oil, canola oil and salt to taste. Set aside.

Assemble the salad: Toss the arugula in the dressing. Stir in the pecans, orange segments and Gouda cheese. Serve immediately.
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