Arugula Salad Gfo Recipe
Dried Figs + Candied Pecans + Goat Cheese Crumble + Diced Granny Smith Apples + Smoked Apple Vinaigrette
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Ingredients
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Salad
Candied Pecans
Smoked Apple Vinaigrette
Method
Candied Pecans
Toast and candy pecans
Line a baking sheet with parchment. In a small skillet over medium heat, melt butter then add pecan halves and granulated sugar. Cook, stirring constantly, 3–5 minutes until sugar melts and coats pecans and they become fragrant. Spread pecans on the prepared sheet in a single layer and immediately sprinkle with 1 tsp fine sea salt. Let cool completely, then break apart any clusters. (Make ahead: up to 2 days, store airtight.)
Smoked Apple Vinaigrette
Reduce cider
Pour 1 cup apple cider into a small saucepan and bring to a simmer over medium heat. Reduce until about 1/3 cup remains (8–12 minutes) to concentrate flavor. Remove from heat and let cool slightly.
Emulsify dressing
In a bowl or jar, combine 1/3 cup reduced apple concentrate (or if short on time, use 3 tbsp apple cider), 3 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp smoked paprika, 3 tsp fine sea salt, and 1 tsp black pepper. Whisk while slowly streaming in 6 tbsp extra-virgin olive oil until fully emulsified. Taste and adjust seasoning — add more honey for sweetness or more vinegar for brightness. Chill briefly if desired.
Salad Assembly
Prepare fruit and cheese
Wash and spin the arugula dry. Trim stems if needed. Remove stems from dried figs and slice each fig into quarters. Core, peel (optional) and dice the Granny Smith apple into 1/4-inch pieces; toss diced apple with a light squeeze of lemon or a teaspoon of the vinaigrette to prevent browning if not assembling immediately. Crumble goat cheese with a fork into small pieces.
Toss and serve
In a large mixing bowl, place 6 cups arugula, add quartered dried figs, 1 cup diced Granny Smith apple, and about half of the candied pecans (reserve some for garnish). Drizzle 3–4 tbsp smoked apple vinaigrette over the greens (start with less; you can add more to taste) and gently toss until evenly coated. Plate the salad, sprinkle remaining candied pecans and crumble goat cheese evenly on top. Finish with a light grind of black pepper and serve immediately. Serves 4 as a starter or 2–3 as a main.