Arugula/spinach Recipe
A vibrant mix of butterhead, lola rosa, and arugula, tossed with pickled shallots, cherry tomatoes, candied pecans, and gorgonzola. Dressed in a bright poppy seed vinaigrette.
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Ingredients
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Greens & Mix-ins
Pickled Shallots
Candied Pecans
Poppy Seed Vinaigrette
Method
Pickled Shallots
Prepare quick pickles
Place the thinly sliced large shallot in a small heatproof bowl or jar. In a small saucepan, combine 1 tbs white vinegar, 2 tbs water, 1 tsp sugar and 1 tsp salt; bring to a gentle simmer to dissolve sugar and salt. Pour the hot pickling liquid over the shallots, press them down so they're submerged, and let cool to room temperature (about 15–20 minutes). Cover and refrigerate if making ahead; ready to use in 30 minutes.
Candied Pecans
Candy the pecans
Heat a small nonstick skillet over medium heat. Add 1 tsp unsalted butter and 3 oz pecan halves, tossing to coat. Sprinkle 2 tsp granulated sugar and a pinch of salt over the pecans. Cook, stirring frequently, until the sugar melts and begins to caramelize and the pecans are fragrant and glossy, about 3–4 minutes. Immediately transfer the pecans to a sheet of parchment to cool and separate; break into bite-size pieces once set.
Poppy Seed Vinaigrette
Whisk the dressing
In a small bowl or jar, combine 2 tbs white wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp minced shallot, 1 tsp poppy seeds, 1 tsp salt and 1 tsp black pepper. Whisk while slowly drizzling in 4 tbs extra-virgin olive oil until emulsified and slightly thickened. Taste and adjust seasoning — add more honey if you prefer sweeter or more vinegar for brightness. Refrigerate up to 3 days; bring to room temperature and re-whisk before using.
Assembly
In a large bowl, combine 3 cups torn butterhead, 2 cups torn lola rosa and 2 cups arugula. Add 1 cup halved cherry tomatoes and crumble 3 oz gorgonzola over the greens.
Drain the pickled shallots and distribute them over the salad (use as much as desired; reserve any extra pickling liquid in the fridge).
Scatter the cooled candied pecans over the salad.
Drizzle the poppy seed vinaigrette over the salad — start with about 3 tbs of dressing, toss gently and add more to taste (approximately 3–4 tbs total for 6–7 cups of mixed greens).
Toss gently to coat the greens evenly, then transfer to a serving platter or individual plates. Garnish with a few extra pecan pieces and a light sprinkle of additional poppy seeds if desired. Serve immediately.