Arugula Salad With Aged Gouda, Praline, And Mustard Dressing

Recipe Ingredients

		For The Praline
1/3 cup	48g / 1.7oz	Pecans - coarsely chopped
1/2 teaspoon	2.5ml	Kosher salt
1/8 teaspoon	0.6ml	Cayenne pepper - or more to taste
3 tablespoons	45ml	Sugar
		For The Dressing
1/2 teaspoon	2.5ml	Grainy Dijon mustard
2 tablespoons	30ml	Red wine vinegar
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Extra-virgin olive oil
		For The Salad
8 cups	1896ml	Arugula - (loosely packed)
3/4 cup	177ml	Coarsely-grated aged Gouda, Manchego, Asiago, or Parmigiano-Reggiano
1/3 cup	20g / 0.7oz	Dried cherries

Recipe Instructions

To make the praline, lightly oil a large baking sheet. Toss the pecans with the salt and cayenne in a small bowl. Place the sugar in a heavy skillet or saucepan and cook over medium heat, stirring gently, until the sugar starts to melt.

Stop stirring and continue cooking, swirling the skillet or pan often, until the sugar cooks to a dark golden caramel. Add the pecan mixture and carefully stir to coat the nuts with caramel. Pour onto the baking sheet and spread evenly with a knife. Cool completely. Crack the praline into pieces, then finely chop on a cutting board.

To prepare the dressing, whisk the mustard, vinegar, salt, and pepper in a small bowl. Slowly whisk in the olive oil to form a smooth dressing. Arrange the arugula in the center of a large serving bowl. Sprinkle on the cheese, cherries, and praline. Toss with just enough of the dressing to thoroughly coat the leaves.

Source:
"SARA'S SECRETS with Sara Moulton - (Show # SS-1C40) - from the TV FOOD NETWORK"

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