Red Plum, Goat Cheese, and Candied Pecan Salad over Baby Arugula With a Lemon Maple Vinaigrette

INGREDIENTS:

2 C baby arugula or other heirloom greens

3 large, ripe and sweet red plums (can use other stone fruit. Including grapes, nectarines, peaches, or apricots.)

4 oz good goat cheese

3/4 C candied pecans (recipe below)

¼ C fresh squeezed lemon juice

3 T light oil

1 t salt, ½ t cracked black pepper

1 t yellow mustard

3 t sugary maple syrup. (The cheap stuff is best!)


METHOD:

  • Whisk together the oil, lemon juice, salt and pepper, mustard, and maple syrup. Set aside.
  • Place the plain arugula or other greens on the bottom of the plate. The amount you use is up to you. I used a small handful per plate. Cut the plums into crescent sections and arrange over arugula. Top with goat cheese, and then drizzle with lemon vinaigrette.

(Candied pecans: Place ¾ C chopped pecans in a saucepan over high heat. Let them toast for a couple of minutes. Just until very hot and fragrant. Add 3 T salted butter and 3 heaping but loosely packed light brown sugar. Turn heat down a bit after butter has melted and let them bubble for about 3 – 4 minutes, or until you can see the sugary substance is clear. Dump out onto wax paper and let cool. Break apart and use to top salads, or desserts.)

 




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