| 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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