| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Christian | Gma1 | 1 | servings |
INGREDIENTS
| 1/3 | c | Pecans; chopped fine |
| 1/2 | ts | Salt |
| 1/8 | ts | Cayenne; or to taste |
| 3 | tb | Sugar |
| 1 | ts | Dijon mustard |
| 1/4 | c | Sherry wine vinegar |
| 3/4 | c | Extra-virgin olive oil |
| 6 | c | Washed and spun dry arugula |
| 1/4 | lb | Aged goat cheese; coarsely grated |
| 1/3 | c | Dried cranberries |
INSTRUCTIONS
PRALINE DRESSING SALAD 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.
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