INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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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