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Arugula Salad with Honeyed Pecans and Asian Pears

Arugula Salad with Honeyed Pecans and Asian Pears Related:   appetizers, gluten-free, kid-friendly, low-fat, Rosh Hashanah, salads, Shabbat, Sukkot, vegetables & legumes, vegetarian

Prep time: 10–15 minutes

Cook time: 5 minutes

Yield: 4 servings

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The brittle-like honey-pecan crunch and sweet pears complement the spiciness of the arugula and add an extra festive touch.

Ingredients

  • ½ cup pecans
  • 2 tablespoons plus 2 teaspoons honey
  • 1½ tablespoons cider vinegar
  • 2 teaspoons whole-grain mustard
  • ½ teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • Sea salt and freshly ground pepper to taste
  • 4 cups baby arugula
  • 1 large Asian pear, cut into 1-inch pieces

Preparation

  • Line a baking sheet with parchment paper and lightly coat the parchment with cooking spray. In a nonstick skillet, combine the pecans with 2 tablespoons honey. Cook over moderately high heat, stirring, until the nuts are golden and coated with honey, 4 minutes. Pour the honeyed pecans onto the prepared baking sheet. Using a spatula, spread the nuts in an even layer. Let cool completely.
  • In a bowl, whisk the remaining 2 teaspoons honey with the vinegar and the mustards. Gradually whisk in the oil until emulsified. Season with salt and pepper to taste.
  • In a bowl, toss the arugula with the chopped pear. Break the honeyed pecans into small pieces and add them to the salad. Add the dressing, toss to coat and serve.

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